Chinese buns

Make medium-sized dough, 350g high-gluten flour, 4g instant dry yeast, 210ml water, mix

Knead the dough and place it in a warm place to ferment

Send to 3 times the original size

Make the main dough, 150g high-gluten flour, 1g instant dry yeast, 2g salt, 40g sugar, egg liquid (leave a little) and 50ml water

Mix the main dough ingredients and add the medium-sized dough torn into small pieces

Knead

to the complete stage

Cover the kneaded dough with plastic wrap and let it rise for 40 minutes

Divide the risen dough into 12 portions and deflate

Roll into a ball and let rest for 15 minutes

Roll the dough into an oval shape, turn it over and fold in one-third from the top and bottom

Press the bottom edge thin and roll it from top to bottom

Put it into a baking pan, put 1 small bowl of hot water in the oven, put the baking pan with the bread dough into the oven, and perform the final proofing

Let it rise for 40 minutes, take it out and brush the surface with egg wash

Preheat the oven for 5 minutes, put in a baking pan, 170°C, middle and lower layers, upper and lower heat

Just 25 minutes

Finished product

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