Milk Blessing Small Pao Bao
Overview
This short rib bun is the most frequently seen in my house. It is the breakfast bread I often make. This recipe is awesome, direct method, simple and quick, but also very soft. As soon as it comes out of the oven, the milky aroma will hit your nose, making you stuff it into your mouth without waiting for it to cool down. I like this little dumpling the most.
Tags
Ingredients
Steps
-
Prepare ingredients.
-
Put all the ingredients except butter into the bread machine and stir for a dough mixing process, then add the softened butter and continue a dough mixing process.
-
Knead until a glove film appears.
-
Cover the bread barrel with a damp cloth and let it ferment naturally on the balcony.
-
When fermentation has doubled in size, take out the air.
-
After deflating, divide the dough into 12 small pieces, roll into balls and let rest for 15 minutes.
-
After deflating, divide the dough into 12 small pieces, roll into balls and let rest for 15 minutes.
-
After deflating, divide the dough into 12 small pieces, roll into balls and let rest for 15 minutes.
-
Roll the dough into an oval shape, turn it over and roll it into a long roll.
-
Arrange small rolls on a baking sheet and place in the oven for the second rise. A pan of hot water needs to be placed in the oven.
-
Brush the fermented dough with the egg and water mixture.
-
Preheat the oven to 175 degrees for about 15 minutes. Please adjust the heat according to your oven.
-
When the baked short rib buns are cool to hand temperature, transfer them to a fresh-keeping bag for storage.
