Plain mini buns
A Chinese recipe for Original-Flavor Mini Buns featuring milk, low-gluten flour, yeast, sugar, and egg.
Ingredients
milk
260g
low-gluten flour
100g
dry yeast
5g
white sugar
60g
egg
1
bread flour
400g
butter
30g
Instructions
1
Step 1
Pour 260g milk and 5g dry yeast into the stand mixer.
2
Step 2
Add 400g bread flour, 100g low-gluten flour, 1 egg, 5g salt, and 60g white sugar into the stand mixer.
3
Step 3
Then start the mixing program. Mix until the dough surface is smooth and elastic.
4
Step 4
Add butter and continue mixing for five minutes, until the dough can be stretched into a smooth film.
5
Step 5
Then knead the dough into a smooth ball.
6
Step 6
Let it rise at room temperature (30°C, 75% humidity) covered with a damp cloth for 50 minutes to become a sweet dough.
7
Step 7
Divide the dough into 60g portions, roll each into a ball, cover with a damp cloth and rest for 20 minutes.
8
Step 8
Take one portion, knead evenly, place in a baking tray. Dust with a layer of low-gluten flour, let rise at 30°C and 75% humidity for 50 minutes, then place in the oven with a bowl of hot water at the bottom.
9
Step 9
Let rise until doubled in size.
10
Step 10
Place in a 42L Galanz oven, bake with top heat at 200°C and bottom heat at 180°C for 13 minutes. Note that temperature and time may vary depending on oven brand and size.
11
Step 11
Finished product.
