Jam Soft Croissant Bun

Overview

This is a soft bread, and it will still be soft the next day. The small meal bag with homemade jam tastes great. I like to use a bread machine to knead the dough and make it rise, which saves trouble~

Tags

• baking
• children
• afternoon tea
• fast food
• egg
• high sugar tolerant yeast
• high-gluten bread flour
• homemade jam
• white sugar
• whole milk
• salt

Ingredients

Steps

1. 1 Great collection of materials. (Different brands of flour have different water absorption. You can reserve some water in the formula to adjust).

   

2. 2 Use a bread machine to knead the dough. Except for butter, put all the ingredients into the bread barrel in order of liquid first and then powder (eggs, milk, sugar, salt, bread flour, yeast. Note that sugar and salt are placed separately in the two corners of the bread barrel).

   

3. 3 Finally, dig a hole in the flour and put in the yeast (the yeast cannot be in direct contact with the salt. If the bread machine has a yeast box, you can put it in the yeast box).

   

4. 4 Start a dough kneading program, usually for 10 minutes. After kneading into a smooth dough, tear the softened butter into small pieces and put it in, and start the dough kneading program again.

   

5. 5 After two dough mixing processes, the dough will be smooth and elastic, with some small bubbles on the surface. The requirements for the dough of small lunch bags are not as high as that of toast, and they do not need to reach the fully expanded stage, so it doesn't matter if you don't take out the gloves. If you feel uneasy, you can also start the noodle making process again and knead the noodles for 30 minutes. Don’t make it too long. It’s not good to make the noodles for too long.

   

6. 6 Still put it in the bread bucket and make a batch. Select the bread machine's fermentation button and the whole process takes about 1 hour. When the dough doubles in size, dip your finger in some flour and insert it into it. If there is a small hole, the dough will not shrink or collapse.

   

7. 7 After fermentation is completed, press the kneading button again to deflate the dough, and take it out after five minutes. Or take it out directly to knead the dough and manually exhaust it. After deflating, divide evenly into 12 equal portions, roll into balls, cover with plastic wrap and let rest for 15 minutes.

   

8. 8 After waking up, perform shaping. Roll the round dough into a triangle and spread it with homemade jam. I used strawberry jam. Other jams can be used as long as they are not too wet, or they will be delicious without jam.

   

9. 9 After spreading the jam, start rolling from the big end.

   

10. 10 Roll it into a horn shape, and roll all 12 pieces of dough according to this method (I used the baking tray that comes with the 30-liter oven, and it became sticky after baking. You can reduce the amount of the recipe, or bake it in two times).

    

11. 11 Place it in the oven for secondary fermentation until it doubles in size (you can put a bowl of hot water underneath and let it ferment for about 40 minutes). If the oven does not have a fermentation function, it doesn't matter. You don't need to turn on the oven. Put it in the oven for fermentation in the same way. The time depends on the room temperature, about 1-2 hours.

    

12. 12 Brush the surface with egg wash (if there is no egg wash, you can also brush some honey water, the ratio of honey to water is 1:1).

    

13. 13 Brush with egg wash, put it in the oven, set the middle and lower layers to 180 degrees, and bake for about 15 minutes, until you are satisfied with the color on the surface.

    

14. 14 I baked it too much and it was crowded together and it didn’t look good (=￣ω￣=)

    

15. 15 The internal structure is still great, very soft