Crispy on the outside and tender on the inside, with a pink menu, it's not bad
Material
| High powder 200g | |
| 110g milk | |
| 20g butter | |
| Egg liquid 20g | |
| 30g honey | |
| 2 grams of salt | |
| Yeast 3g |
Knead all ingredients (except butter) into dough, I use a bread machine and noodle program, add butter after 15 minutes, knead the dough to the fascia for basic fermentation
When fermented to 2.5 times larger, divide into 12 portions, knead and relax for 15 minutes
Knead the fermented dough again, place it in a paper cup, drain it into the baking tray and finally ferment to 2 times the size. Brush a layer of egg liquid on the surface. (You can also make a cross on the small dough in the paper cup, put the butter cut into pieces, and sprinkle with a layer of powdered sugar)
Preheat the oven at 180 degrees, and bake for 15 minutes on the middle floor.
