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Feather soft brushed | milk cloud small meal bag

Share a hand-torn milk snack bag with very simple ingredients, but it tastes full of hand-made temperature buns. The buns taste super soft, rebound immediately with a little salty and buttery flavor, and are still soft and super soft and brushed the next day. The adjustment of sugar and oil reduction is lower. Healthy and simple buns will make people unable to stop one mouthful after another. This time, refrigerated water is used for legal and effective temperature control, the membrane production efficiency is higher, which is very suitable for novice babies with less complete equipment to operate in summer. oh, come and try it together.⚠Before doing it, it must be seen: ① Regarding the taste, this side has been adjusted to reduce oil and sugar. The taste is relatively fresh and salty. If you like sweet, you can add more sugar. ② Regarding the temperature, the size and temper of each oven are different. It is recommended to observe the coloring situation in the middle of baking. If the coloring is too fast, you can cover it with tin foil to prevent baking paste, or lower the temperature accordingly! ③ Regarding the water content, the water absorption of each brand of high gluten flour is different. It is recommended to leave 20g of water and add it slowly during kneading. This side has high water content, but the dough will not stick to your hands after being fully coated. If you stick to your hands until the end, consider whether the flour temperature is too high, and add a little hand powder to assist, so as not to affect your mood if the dough is too sticky!

Food Ingredients

high gluten flour 370g

fresh yeast 13.5g

white granulated sugar 25g

Salt 4 grams

Milk 230g

Egg liquid (about one egg) 45g

Butter 30 grams

Step

1 of⃣First, use the water method, stir other materials except yeast and butter until there is no dry powder, and put them in the refrigerator for one hour.
2.⃣Then transfer the dough to the chef machine, beat the dough at low speed for 3 minutes, add fresh yeast and then beat the dough for 3 minutes (if dry yeast is used, add 2g of hydration and then put in). At this time, coarse film has been formed, add softened butter and mix at low speed for 3 minutes, then turn to high speed for about 6 minutes and beat the dough to the expansion stage without glove film.
3.⃣The dough wakes up at room temperature for about 40 minutes (room temperature 30 degrees), about 2 times as large

4.⃣Divide the dough into 16 equal parts, press the exhaust, then round it and put it into the baking tray for the second fermentation. In summer, the temperature is high, and the room temperature fermentation can be selected for about 45 minutes. In winter, the oven fermentation mode is needed for auxiliary fermentation.

5 of⃣At this time, preheat the oven to 190 degrees, then coat the surface of the fermented dough with a layer of egg liquid, preheat the oven, bake for about 20 minutes, observe the coloring situation at the 15th minute, and adjust the heating to 170 if the coloring is too fast.
6 is⃣The baked bread is hot with a layer of melted butter to enhance the aroma, and the surface is shiny and full of appetite.
Broken thoughts: the 28 × 28 gold plate I used