Hong Kong style chicken tail bun with butter
Hong Kong style chicken tail bun with butter
Introduction:
"I haven't made bread for a long time. During the Qingming holiday, I made an improved Hong Kong Style bun at home. I used a bread maker instead of hand kneading noodles. The stuffing is really delicious. The main reason is that it's easy to operate!"
Production steps:
Materials required:
High gluten flour: 340g
Low gluten flour: 40g
Milk powder: 20g
White granulated sugar: 70g
Whole egg liquid: 40g
Egg yolk: 18g
Yeast: 5g
Bread improver: 2G
Water: 184g
Salt: 4G
White Sesame: right amount
Butter: 100g
Coconut: 30g
matters needing attention:
Production difficulty: ordinary
Process: Baking
Production time: several hours
Taste: milk flavor
Hong Kong style chicken tail bun with butter
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