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