Super soft buns
Overview
I used the Chinese method for making this bread. The medium seeding method, also known as the secondary fermentation method, refers to the method that goes through the secondary fermentation stage in the production process. The fermentation stage of bread can make the dough form a better network structure and produce a unique bread fermentation aroma. The secondary fermentation method can make the dough produce a strong wine aroma and make the dough more mature through longer fermentation, making the bread softer and staying soft longer.
Tags
Ingredients
Steps
-
Make medium-sized dough: add 245g high-gluten flour, 3g salt, 3g yeast and mix evenly
-
Pour 100g of water and mix into a dough (no need to knead more), place in a warm place to rise
-
The dough has doubled in size and the internal structure has a clear honeycomb shape
-
Tear the proofed Chinese dough into small pieces and put them into the bread barrel
-
Then add 115g high-gluten flour, 50g sugar, 1g yeast, 95g milk and 25g corn oil in sequence, turn on the dough function and stir for 2 programs
-
Take out the mixed dough, divide it into 15 portions, each portion is about 40g, roll them into balls one by one, cover with plastic wrap and let rest for 15 minutes
-
After resting, take a piece of dough and roll it into a rectangle, pressing the bottom end thin (as shown in the picture)
-
Roll up from top to bottom
-
After rolling it up, cut it in the middle
-
Once done, place them onto a non-stick baking pan
-
Put the oven into the fermentation setting and put in a small bowl of hot water for fermentation
-
After fermentation is completed, brush the surface with egg wash
-
Preheat the oven to 170 degrees with upper and lower heat, place the baking sheet on the middle shelf and bake for about 15 minutes, until you are satisfied with the color (if it colors too quickly, cover it with tin foil)
-
After taking it out of the oven, let it cool and enjoy!
