Just bought a dough mixer to make soft and fluffy bun without adding tangzhong. Today's recipe does not require tangzhong but also yields soft moist bun which is very tasty. It is the simplest among bread making methods and kneading time is much shorter than tangzhong method. Due to the high hydration level, this bun turns out moist and soft. The use of skim milk powder make it tender and add nice rich flavors. ლ(´ڡ`ლ)
8 pieces milk bun recipe.
Ingredients
165g bread flour
8g skim milk
3g fry yeast
20g olive oil
1egg
5tbsp lukewarm water
1.5 tbsp sugar
2g salt
some almond slices and cloves for decorate .
Mix bread flour , skim milk powder and dry yeast. Add salt and sugar , stir egg and lukewarm water and add into the mixture and knead, add olive oil and knead further and transfer to a bowl lightly oiled and carry out primary fermentation at warm place for 60mins. Knead to form 8 equal parts 30g bread dough that ended the primary fermentation. Cover with dish clothes and rest for 15mins . Knead the dough roundly and wrap the spicy shrimp filling. Place 8 doughs in baking cups oiled lightly. Carry out secondary fermentation at a warm place for another 35 mins. Brush egg to gloss. Decorate almond slices assumed as a leaf and bake for about 15mins at 175c until the top turn a nice golden brown . Remove from oven and let cool on rack . . Bon appetit! ٩(๑❛▽❛๑)۶
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