Dough: 200g of high-gluten flour, 20g of fine sugar, 4g of salt, 20g of dried yeast 1 spoon, 20g of eggs, 20g of milk 100g, 30g of butter and 2g of maltose.

Baking: oven, fire up and down, 200 degrees, about 15 minutes.

manufacturing process

1. Stir all the ingredients into dough and knead vigorously until the film can be pulled out.

2. Basically fermented to twice the size (28 degrees, about 1 hour).

3, exhaust, divided into 9 parts, round, intermediate fermentation 15 minutes.

4. After setting, put it in a baking tray, ferment it to twice the size at 38 degrees and 85% humidity, brush the surface with egg liquid, and then put it in a preheated oven for baking. 200 degrees, 15 minutes or so.

Tips:

1, maltose can increase the flavor of bread and the color of crust, which is also the goal of yeast fermentation. If not, you can use the same amount of sugar instead.

2. Because maltose is sticky, it is best to heat the milk first, and then dissolve maltose in the milk, so that it can be kneaded into the dough more evenly.

3. In the process of bread forming, you can do it according to your own preferences. Fancy bread has many shapes such as single knot, double knot, figure-eight, twist and braid according to different weaving patterns, but the same thing is that they all have to knead the dough first. Twist bread needs to knead the dough very long, and single-knot and double-knot bread can be shorter.

4. This kind of steamed stuffed bun is soft and delicious, and it is very suitable for breakfast with milk.