Today, I made some buns for snack or breakfast. My kids preferred the bun with fillings. The texture of the bread is slightly chewy than normal soft bread. It's very soft and flavorful!👇😋
Ingredients:
Bread Flour 200g 面包粉
All purpose flour 60g 通用面粉
Caster sugar 25g 细砂糖
Levain 150g 酸种 (Use at peak)
Water 50ml 水
Milk 50ml 牛奶
Dry yeast 1g 干酵母( Optional)
Salt 5g 盐
Egg 1pc 鸡蛋
Unsalted Butter (soften) 25g 无盐黄油（软化）
Method:
1. Mix all the ingredients except butter. Knead untill a soft dough forms.
2. Add in butter and knead unill the dough is visibly smooth and elastic.
3. Cover the kneaded dough and proof in the fridge overnight.
4. Next day, take out the dough and rest in room temperature for 2 hours.
5. Without kneading, divide the dough into 12-13 small portions, each about 50g. Round it with the palm of your hand and cover it with a cloth or plastic wrap and rest for 15 minutes.
6. Shaping~~ Flaten the dough, put filling, wrap and seal the dough, put it in the baking tray.
7. Final fermentation~~Cover the shaped dough and ferment for 2 hours.
8. Preheat the oven at 190C.
9. For spring onion buns, squeeze the Mayonnaise in z-shape on the surface of the bread, and sprinkle shredded cheese and chopped spring onions on the surface.
10. Bake in the middle rack for 18-20 minutes or until the bread surface becomes light golden brown.
11. After the bread is completely cooled, put it in an airtight box. Generally, it can be stored for 3 days at room temperature.
方法：
1.混合所有成分除黄油外。揉成柔软的面团。
2.加入黄油并揉成面团，面团看起来光滑而有弹性。
3.盖上揉好的面团并放进冰箱中醒发过夜。
4.第二天，取出面团，在室温下静置2小时。
5.不用揉捏，将面团分成12-13小份，每份约50克。用手掌将其弄圆，然后用布或保鲜膜覆盖盖，静置15分钟。
6.造型~~将面团弄平，放入馅料，包好并密封。将其放入烤盘中。
7.最后发酵~~将面团覆盖上，发酵2小时。
8.将烤箱预热至180°C。
9.将蛋黄酱放入挤花表袋中，Z形挤压在面包表面上，然后在表面撒上奶酪碎和葱花。
10.在中层架子上烘烤18 - 20分钟，或直到面包表面变成浅金黄色。
11.面包完全冷却后，放入密封盒中。室温下可以保存3天。
Happy Baking！
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