Crispy buns and polo buns

Crispy buns and polo buns

Introduction:

Production steps:

Step 1: pour the high flour, peanut oil, yeast and sugar into the plate, add water slowly and knead the dough for five minutes.

Step 2: cover the kneaded dough with cloth and wait for about two hours, ferment to twice the original, press the middle hole with your fingers, and gently squeeze the dough next to the middle hole to remove bubbles.

Step 3: make the pastry now, add two eggs, lard and sugar into the pastry, mix until smooth and not sticky.

Step 4: bread and yellow pastry, take out the dough, divide into the required number of parts, knead into a circle, and ferment for 15 minutes.

Step 5: flatten a portion of the pastry, and then press the dough on top of the pastry.

Step 6: use a knife to cut the net on the pineapple skin.

Step 7: put the shaped dough into the baking pan, put it into the oven for final fermentation; after fermentation, take it out and brush a layer of egg liquid on the surface.

Step 8: preheat the oven, 180 degrees, 20 minutes.

Materials required:

GAOJIN powder: 150g

Peanut oil: 10g

Yeast: 2G

Water: 50g

Sugar: 20g

Pastry: egg liquid: 20g

Pastry: Lard: 40g

Pastry: butter: 10g

Pastry: white granulated sugar: appropriate amount

Note: household oven friends, the oven is small, it is easy to skin scorch, not ripe in the middle, to do flat, and then in the middle of the upper package with toothpick prick a few holes can drain moisture, baking bread will not be wet in the middle.

Production difficulty: ordinary

Process: Baking

Production time: 20 minutes

Taste: sweet