Fragrant and fluffy almond buns is super soft and delicious. You can tear it apart and eat it piece by piece. If you can’t finish it, you can seal it and store it at room temperature for 3 days, or you can store it in the refrigerator. It’s so convenient to give your kids breakfast!
Ingredients
Main dough
- 200g high-gluten flour
- 60g milk (reserve 20g liquid)
- 1 egg
- 3g salt
- 1.5g yeast
- 20g milk powder
- 20g butter
- Few almond slices
Medium-sized dough
- 100g high-gluten flour
- 100g water
- 1g yeast
Instructions
- First mix the medium-sized dough ingredients until there is no dry flour, then ferment at room temperature for 30 minutes, then transfer to the refrigerator to ferment for about 4 hours. (It is best to refrigerate and ferment overnight)
- Add the ingredients except salt and butter to the noodle bucket, and finally put the fermented medium-sized dough into it, and knead it into a ball at low speed first
- Turn to high speed and knead out a thin and transparent film
- After beating and folding the dough slightly, shape it into a smooth surface, place it in a bowl, seal it and let it rise until it doubles in size. Stick your fingers with flour so that it does not shrink or collapse
- Divide the dough into 6 equal parts, roll each dough into a round shape, seal and let rise for 20-30 minutes
- Take a small dough that has risen, sprinkle a little dry flour on it, pat it flat to release the air, then roll it into a large pancake, roll it up from one end, and close the joint
- Place the rolled dough in the mold, seal it and let it rise for the second time; pay attention to the humidity of the dough when it rises, and put a bowl of warm water in it to seal it and let it rise
- Let it rise until it doubles in size. Press it gently with your fingers. If it can rebound slowly, it means it is ready. Brush with a layer of egg wash and sprinkle an appropriate amount of almond slices on top
- Place in the preheated oven and bake at 180 degrees for about 25 minutes; the oven temperature is for reference only
