Korean buns

Korean buns

Introduction:

"It's a small bread made with the trend. It's really delicious. Different from Mr. Miya, I use black sesame at the bottom, because there is no white sesame at home, ha ha. "

Production steps:

Step 1: prepare materials.

Step 2: sift the high and low flour into a large bowl.

Step 3: add sugar and salt in turn.

Step 4: add yeast.

Step 5: add eggs and milk.

Step 6: add milk.

Step 7: knead into a smooth dough.

Step 8: until the transparent film is kneaded out.

Step 9: cover the pot with plastic film and put it in a warm place for basic fermentation.

Step 10: ferment the dough to twice the size and remove.

Step 11: put it on the chopping board and rub it gently to exhaust.

Step 12: divide the dough into 12 small ones and relax for 10 minutes.

Step 13: take out a small dough and roll it into a long oval shape.

Step 14: roll up from the bottom and relax for another 10 minutes.

Step 15: cut the rolled dough in half from the middle with a knife.

Step 16: prepare the dipping material.

Step 17: mix white sugar, low powder and black sesame evenly.

Step 18: coat the bottom of the cut dough with the powder.

Step 19: line up in a greased baking tray.

Step 20: flatten the dough by hand.

Step 21: put it in the oven for the second fermentation.

Step 22: brush some oil on the surface of the dough.

Step 23: preheat the oven at 175 degrees, heat up and down, bake in the middle, about 15 minutes.

Materials required:

High gluten flour: 175g

Low gluten flour: 75g

Yeast: 2G

Salt: 1g

Egg: 1

Milk: 80g

Sugar: 10g

Black Sesame: 20g

Note: the bottom of the baking tray must be oiled, otherwise it is not easy to demould.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor