Super soft milk breakfast buns

Overview

Slightly sweet taste, strong milky aroma, soft breakfast bag! Instantly capture the taste buds of adults and babies!

Put all the ingredients except butter into the bread machine and knead the dough! After the gluten forms, add butter and continue kneading the dough to the expansion stage! Spread out the rough membrane! The edges are jagged! You can reserve 10g of milk. Each brand of flour has different water absorption, so adjust according to the situation!
Place in a warm and humid place to ferment until 2-2.5 times in size!
Use your fingers to pick up flour and lightly poke the dough without rebounding or shrinking! Fermentation is complete!
Each eight-inch mold dough is 38g! Weigh 10 round balls and put them into the mold!
All that’s left is the dough for the six-inch mold! About 19g each! I can’t find my six-inch round mold! Bread molds used!
Place in the oven to rise until doubled in size! The oven temperature is 38 degrees! Ferment for 40 minutes! Put a basin of warm water in the oven!
After fermentation, brush the surface with egg wash! Sprinkle with black sesame seeds! Preheat the oven to 170 degrees!
Bake at 170 degrees for 20 minutes! Once you are satisfied with the coloring, cover it with tin foil! Otherwise it will be easily burned! Unmold while hot!