Soft plain buns

Overview

Recently, I have become addicted to making bread. The more I make it, the easier it becomes. The bread surprises me every time, how soft and fragrant it is! Haha! My husband ate 3 of these buns at once! It can maintain a certain softness even after being stored for three days. The bread without milk or butter is still soft and delicious. I really love this bread. If you don’t believe me, try it

Tags

• baking
• bread
• butter
• clear water
• egg liquid
• high gluten flour
• sugar
• dry yeast
• salt

Ingredients

Steps

1. 1 Preparation materials: 320g high-gluten flour, 36g egg liquid, 3g dry yeast, 150g water, 40g butter, 35g sugar, 3g salt

   

2. 2 Put the dough ingredients except (butter) into the bread bucket, and check the dough after kneading for 20 minutes. If it has reached the expansion level, you can add butter at this time,

   

3. 3 Add 40 grams of softened butter and knead again for 20 minutes. The dough will be smooth and elastic

   

4. 4 Knead the dough until it expands and a large film can be pulled out

   

5. 5 Knead the dough until it expands and a large film can be pulled out

   

6. 6 Then take out the dough, divide it into six parts, roll it into balls, cover it with plastic wrap and let it rest for 15 minutes

   

7. 7 Take a piece of dough and roll it into a long strip

   

8. 8 Roll it up, tighten both ends, and seal downward

   

9. 9 Arrange it in the baking pan and turn on the oven fermentation function for secondary fermentation

   

10. 10 Ferment again until doubled in size, brush the surface with egg wash

    

11. 11 Oven at 180 degrees, heat the middle layer up and down for 20 minutes until the surface is colored, then pinch both sides of the bread and it will spring back quickly