Mickey corn buns(mi qi yu mi ma shu mian bao )

Mickey corn buns

Introduction:

Production steps:

Step 1: mix the rice flour, sugar and water.

Step 2: put it in the microwave oven for 3 minutes.

Step 3: knead corn starch into several small balls to make hemp, and let it cool. (keep it sealed after use)

Step 4: prepare the ingredients.

Step 5: mix the materials and knead with oil until the expansion stage.

Step 6: ferment to 2.5 times.

Step 7: split and round for 15 minutes.

Step 8: split three pairs in half.

Step 9: round them separately.

Step 10: put the ingredients in the dough.

Step 11: wrap and round.

Step 12: put the small dough on the baking tray and put the small dough on both sides of the large dough as ears.

Step 13: it's the same for others. After 40 minutes of fermentation, the bread germ has a sense of air.

Step 14: take advantage of the fermentation time to cut the tin foil into a circle.

Step 15: brush the egg liquid on the bread germ, put the tinfoil on Mickey's face (this is arbitrary), and bake 180 degrees for 18 minutes.

Step 16: complete.

Materials required:

Sugar: 35g

High flour: 200g

Salt: 2G

Egg: 35g

Yeast: 3G

Fresh milk: 100g

Butter: 15g

Canned corn: right amount

Chives: right amount

Mahuang: moderate amount

Egg liquid: right amount

Glutinous rice flour: 30g

Water: 50g

Note: when making Mickey's appearance, round dough is very important. Knead the dough tightly and smooth the surface. There should be a certain space between the cookies. When pasting the tin foil, the matte side is down, so that it is easy to tear it off at last, and it won't stick on the bread.

Production difficulty: simple

Process: Baking

Production time: 20 minutes

Taste: salty and sweet

Chinese PinYin : Mi Qi Yu Mi Ma Shu Mian Bao