Minced bun

Minced bun

Introduction:

"French bread, better pan pan! This is a classic line from my favorite actress Jiang Wenli. It's an advertisement for French bread. There was a time when I loved to buy French buns and throw them in the drawer of my office. When I was hungry, I took them out for extra meals. When I saw the recipe of this bun on the Internet, I didn't hesitate to try it. I didn't expect that I would get the impression of French bread in my mind. It turns out that this bun can be so soft and fragrant! What Panpan make, absolutely no match for Shuangshuang card! "

Production steps:

Step 1: put the bread barrel in the freezer or freezer to cool down. (I put it in the freezer)

Step 2: put ingredients other than butter into the bread barrel.

Step 3: turn on the flour mixing function, work for 15 minutes, put in the diced butter, and then continue for 25 minutes. (put it in the refrigerator temporarily and then lower the temperature)

Step 4: knead the surface to the extended state to pull out a large film, but the toughness is not enough.

Step 5: round the dough and put it into the bread barrel.

Step 6: ferment to twice the size.

Step 7: take out the dough and exhaust.

Step 8: divide it into 15 facial preparations. (about 40g) roll it round and let it rest to relax.

Step 9: take a noodle, roll it into a rectangle, sprinkle the meat floss on it, and roll it up. (if you roll up the meat floss, it's plain bread.)

Step 10: put it in the baking tray, turn on the fermentation function of the oven, spray water, and ferment to twice the size.

Step 11: spray water on the surface and sprinkle sesame seeds.

Step 12: preheat oven, 180 degrees, bake for 20 minutes. (according to the oven temperature)

Materials required:

Russian high gluten flour: 350g

Iced Milk: 188g

Yeast: 3 G

Salt: 4 g

Milk powder: 20g

Sugar: 50g

Butter: 28g

Precautions: 1. The purpose of refrigerate the bread barrel in advance is to cool down the bread barrel. In summer, the bread maker and noodle maker are afraid to knead the dough for a long time. When kneading the dough, it will start to ferment and affect the tissue. 2. Milk or water extraction cold storage, can cool down, and noodles effect is good! 3. If the kneading time of the machine is too long, you can pause the machine midway and knead it again under a little cold storage. 4. If there is no meat floss, it can be omitted and made into plain bread. 5. Two full, so soft bread, delicious, surface spray, sticky sesame. 6. There is temperature difference in the oven, and the specific baking time depends on the oven.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: milk flavor