Sesame crispy bun
My son often likes to eat sweet bread, especially the fragrant and sweet pastry. When you want to eat, you ask, "Mom, when will you make that delicious bread?"The first time I made a pastry bag, I made a joke. Originally, I used 50g powdered sugar and 100g powdered milk, but I used 100g powdered sugar and 50g powdered milk. The result was so sweet that it was o (∩∩) o~So I use a cup of Kuding tea with this sweet bread to clear the fire and relieve greasiness.The pastry filling can be made when the dough is relaxed, or it can be made first and put into the refrigerator for cold storage.
Step 1 . First make the pastry filling: the butter is fully softened at room temperature, and the softened butter can be pressed out of the pit with a finger.
Step 2 . The softened butter is mixed into a mud with a manual egg beater. Sift in the sugar powder and mix well with a rubber scraper or a manual egg beater.
Step 3 . Add the egg liquid in several times and mix well. Add the egg liquid after mixing well every time.
Step 4 . Sift the milk powder and corn starch, add them, mix them with a rubber scraper, and the pastry filling is ready. If you don't use it right away, you can put it in the refrigerator and refrigerate it.
Step 5 . Making pastry bread: pour all the bread materials except butter into the bread machine, and knead the dough for 20 minutes in the "dough mixing" procedure.
Step 6 . After 20 minutes, stop the program, add softened butter, restart the "Hemian" program and knead the dough for another 20 minutes.
Step 7 . Apply oil around the container, put in the kneaded dough, and apply a little edible oil on the surface of the dough, cover it with fresh-keeping film, and ferment at room temperature to twice the size.
Step 8 . The fermented dough is pressed by hand, the air is exhausted, the total weight is measured by an electronic scale, divided into 12 equal parts, kneaded, covered with fresh-keeping film and relaxed for 20 minutes.
Step 9 . Put on disposable gloves, grasp the pastry filling into a ball, and divide it into 12 equal parts. Take a loose small dough, flatten it with your hands, make it thinner around and thicker in the middle, and put a pastry filling on it.
Step 10 . Wrap the stuffing like a steamed bun and pinch it tightly. The baking tray is covered with silica gel pad or baking paper, and the bread is placed on the baking tray neatly.
Step 11 . Put it in a warm and humid place (I'm used to putting bread in the oven) and finally ferment it to 1.5 times larger. Take out, coat the surface with egg liquid, sprinkle sesame seeds.
Step 12 . Preheat the oven, heat the middle layer at 180 ℃ and bake for 15 minutes.
Step 13 . The sweet pastry bread is out!
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