Qiangli flour

350 grams

milk

188g

yeast

5 ml

salt

5 ml

milk powder

20 grams

sugar

50 grams

butter

30 grams

condiments

Dried meat floss

Proper amount

step

1. Put the materials except butter into the bread bucket, turn on the dough mixing function, work for 15 minutes, add the diced butter, and continue to pay for 25 minutes. Knead the dough to an expanded state and pull out a large piece;

2. Take it out, knead it into a round shape, put it into a bread bucket, and start the yogurt function for primary fermentation;

3. Let it stand and ferment until it is twice as big, stick high powder on your hands, poke holes, and the holes will not retract.

4. Take out the dough and exhaust;

5. Divide into 40 grams of flour;

6. bypass it;

7. Cover with plastic wrap and let stand for about 15 minutes;

8. Take a noodle and roll it into a long strip, preferably a rectangle;

9. Turn it over and roll the lower part thin;

10. Sprinkle meat floss on it and roll it up;

1 1. Roll as shown in the figure, and tighten the bottom;

12. Close the mouth downwards, put it in a baking tray, spray water on the surface, and start the fermentation function of the oven for secondary fermentation;

13. Ferment to twice the size;

14. Spray water on the surface, preheat the oven, heat the middle layer 180 degrees, bake for 20 minutes until the surface is colored, and pinch both sides of the bread to rebound quickly.

skill

1, this time, the discount was given by the supermarket with high flour, and the effect was quite good;

2. The original formula of refreshing salt is 4g, and the yeast powder is 3g, so the sensitivity of weighing yeast is not so high. Just use a spoon;

3. If there is no dental floss, it can be omitted and made into original steamed buns; Or put other jam;

4, the secondary fermentation should be sufficient to make the buns soft;

5, the oven has a temperature difference, the specific baking time depends on your own oven.