Chinese milk bun(zhong zhong niu nai xiao mian bao )

Chinese milk bun

Introduction:

"All of them are very soft ~ ~"

Production steps:

Step 1: mix all the main materials, stir well with chopsticks, cover with plastic film and ferment

Step 2: ferment to about 3 times the size, add all the ingredients in material B (except butter) and knead into dough

Step 3: knead until smooth, add butter and continue kneading until the film comes out

Step 4: put in the basin and wait for fermentation

Step 5: after fermentation, take out and knead well, then divide into 30g dough and relax for 15 minutes

Step 6: take a small dough, roll it into a round piece, and wrap it with meat floss stuffing

Step 7: like a bun, turn the end down and round. I put the tarts in the mold with tin foil

Step 8: ferment again to twice the size, then brush with egg liquid

Step 9: put in the preheated oven, middle layer, 165 degrees, 30 minutes

Materials required:

High flour: 145g

Milk: 140g

Sugar: 15g

Yeast: 4G

Salt: 2G

Butter: 25g

Meat floss stuffing: appropriate amount

Note: the middle kind of dough can be stirred evenly, without kneading, it can be wrapped into other fillings, bean paste, jujube paste... As you like

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Zhong Zhong Niu Nai Xiao Mian Bao