Butter and sugar steak buns

Butter and sugar steak buns


Very rich milky aroma, soft and delicate. When baking, the butter on the cut surface melts and mixes with the sweet taste of sugar, which is so charming.


  • High-gluten flour 255g
  • Low gluten flour 45g
  • Salt 4.5 grams
  • sugar 48 grams
  • High sugar tolerant yeast 3 grams
  • milk powder 12 grams
  • condensed milk 10 grams
  • milk 206 grams
  • butter 20 grams
  • Vanilla sugar or granulated sugar for decoration
  • butter a little sugar for decoration


  1. Mix all the ingredients except butter in the dough ingredients, put it into the mixing bowl of a machine, knead the dough into a ball at low speed first, then turn to speed 2-3 until the dough is smooth.
  2. Add the softened butter and gradually knead the butter into the dough. Turn to 2.5 and continue kneading until a transparent film can be pulled out.
  3. Take out the dough and roll it into a round shape
  4. Put it into the container, cover it with plastic wrap and place it in an environment of 25-28 degrees for basic fermentation.
  5. Ferment until 2~2.5 times in size. Dip your fingers into the powder and poke holes without rebounding or collapsing.
  6. Take out the fermented dough, pat it to deflate, weigh it and divide it into 8 equal portions, each portion is about 83 grams of dough.
  7. After rolling, cover with plastic wrap and let rise for 20 minutes.
  8. Take a piece of loose dough, roll it out and tap out the air bubbles on the edges.
  9. urn over and roll up from top to bottom
  10. Place 320g flat toast boxes in groups of four at equal distances
  11. Ferment in an environment with a temperature of about 37 degrees and a humidity of 75%. Ferment until it is 2.5 times larger. The surface will slowly rebound when pressed lightly with your fingers.
  12. Use a razor blade to make cuts on the surface, sprinkle vanilla sugar on the cuts as shown, and add a little butter cut into thin strips. Butter should be refrigerated and cut directly
  13. Place in the preheated oven and bake the middle and lower layers at 180 degrees for about 28 minutes.
  14. Release from the mold.Enjoy!