It’s chewy and fluffy.All you need is yeast and water!
Ingredients
- buttermilk premium fresh bread mix 200g
- Warm Water 95g
- Instant dry yeast 3g
Instructions
- Add the bread mix, yeast, and water to a bowl and mix with a rubber spatula until there are no lumps.
- On the kneading table, use the base of the palm of your dominant hand to spread it out and rub it against the table.
- Hold the dredge in your other hand and gather up any dough that is stuck to the table or stuck to your dominant hand. Repeat the process of rubbing it on the table, spreading it, and gathering it together with a dredge about 10 times. Gradually, the dough will become easier to peel off from the counter and will come together.
- When the dough comes together, hold the edge of the dough and tap it onto the counter.
- Gently pull the fabric toward you, then turn the fabric to the other side. Turn the dough 90 degrees, change the direction of the dough, hold the edge of the dough and tap it onto the counter, and repeat this process for about 10 minutes.
- Gently pull the edge of the dough until it stretches until you can see through it with your fingers, as shown in the photo, and it’s kneaded. If you don’t knead it enough, the dough will snap into pieces.
- Roll the dough and place it in a bowl. Cover the dough loosely with plastic wrap to prevent it from drying out, and let it rise for 50 to 60 minutes at 30 degrees using the oven’s fermentation function. (A warm place is fine)
- When it has expanded 2 to 2.5 times, the first fermentation is complete.
- Remove the gas, weigh the dough, and divide it into 9 equal pieces (approximately 34g each). Place the adjusted edge of the fabric in the center of the fabric.
- Bring the dough to the center, wrapping the edges of the dough.
- With the clean side facing up, roll the dough into a ball in your hands.
- Turn it over and close the seam properly.
- Roll into 9 balls in total.
- Assemble the paper mold and evenly pour in the dough from Step 5. Set the fermentation function of the oven to 35℃ and let it rise for about 40 to 50 minutes.
- When it gets a little bigger, the second fermentation is complete.
- Bake in an oven preheated to 190℃ for about 12 minutes. Cool on a cake cooler and serve.
