Ingredients
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High gluten flour200g
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White sugar20g
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Milk powder10g
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Egg1pc
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Frozen soybean milk110g
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High-sugar-tolerant yeast3g
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Salt2g
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Butter (for kneading dough)10g
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Butter (for coating)15g
Preparation
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step 1
Put 2g salt, 200g high gluten flour, 3g yeast, 20g white sugar, and 10g milk powder into the mixing bowl in turn
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step 2
Add 1 egg and 110g frozen soybean milk
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step 3
Operate the KNEAD mode for 5min for kneading the flour into dough
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step 4
Add 10g butter
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step 5
Operate the KNEAD mode for 8min for kneading the dough further
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step 6
Take out the dough, knead it into a dough sphere, put it into a big bowl, cover it with plastic wrap, and ferment it at 30℃ for 60min while cleaning the mixing bowl
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step 7
Take out the fermented dough, press it to remove air inside, and divide it into 9 equal parts
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step 8
Knead each of the dough parts into a dough sphere, cover it with plastic wrap, ferment it at 38℃ for about 30min until it doubles in size, and then preheat the oven to 180℃
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step 9
Cut a slit in the dough, squeeze in butter and bake it for 18min in an oven preheated to 180℃