Steamed bun with honey and cheese in soup
Soup type honey cheese bun: (one 8-inch square baking tray) highly recommended DIY, which is hygienic and delicious, and can improve cooking skills at the same time ~ ~ ~ enjoy ingEnjoy carefully and patiently during the production process
Step 1 . First make soup seeds: add 250g water into the small pot, and then add 50g high powder;
Step 2 . Stir to make it mixed evenly;
Step 3 . Heat to 65 ° C with low fire and then leave the fire. Stir while heating to avoid bottoming;
Step 4 . The prepared soup seeds are in a thick state, which will produce lines when stirred;
Step 5 . Cover with plastic wrap and use when it is cooled to room temperature; The soup that can not be used up can be refrigerated for 2-3 days;
Step 6 . Heat 80ml of water to about 35 ° C, put yeast to boil, and let stand for about 5 minutes;
Step 7 . Mix all the buttered parts of the dough materials, knead them into smooth dough, and then wrap them with butter;
Step 8 . Knead until the film can be stretched as shown in the figure below;
Step 9 . Put the dough in a greased basin, and ferment it at about 28 ℃ for about 1 hour to twice its size;
Step 10 . Sprinkle a little dry powder on the table and divide the dough into 16 equal parts;
Step 11 . After being rounded, it shall be closely placed in an 8-inch baking pan, which shall be padded with oil paper in advance and smeared with oil around;
Step 12 . Put it into the environment of 38 ℃ and 85% humidity for final fermentation for about 40~50 minutes, to twice the size; Brush the surface with a layer of egg liquid, sprinkle black and white sesame seeds; Preheat the oven to 170 ℃, bake for 15-18 minutes until the surface is golden;
Step 13 . Although there is no filling, it is a small steamed bun with unique flavor~~~~
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