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.
Ingredients
- 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
Instructions
- 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.
- 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.
- Take out the dough and roll it into a round shape
- Put it into the container, cover it with plastic wrap and place it in an environment of 25-28 degrees for basic fermentation.
- Ferment until 2~2.5 times in size. Dip your fingers into the powder and poke holes without rebounding or collapsing.
- 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.
- After rolling, cover with plastic wrap and let rise for 20 minutes.
- Take a piece of loose dough, roll it out and tap out the air bubbles on the edges.
- urn over and roll up from top to bottom
- Place 320g flat toast boxes in groups of four at equal distances
- 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.
- 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
- Place in the preheated oven and bake the middle and lower layers at 180 degrees for about 28 minutes.
- Release from the mold.Enjoy!
