How to make longan buns

Twenty years ago, you wouldn't have chosen your own meals because the times didn't allow it. Twenty years later, you can choose your favorite meal, but you are too busy. But remember, don't let being busy take away your health. For the sake of health, please follow me to learn how to make longan buns.

1. Put all the dry and wet ingredients except butter into the mixing bowl of the chef machine, stir the ingredients slightly with chopsticks, install the dough stick, and start mixing at level 2.

2. When the flour gradually forms a ball, switch to gear 3 and continue stirring until it expands. Add the butter softened at room temperature and switch to gear 2. When the butter gradually melts the dough, switch to gear 3 and continue stirring.

3. Stir until the dough is smoother and more elastic, and stretches into a thin film, which takes 25 minutes

4. Soak the dried longan in water, drain and chop

5. Knead the chopped dried longan into the dough, roll the dough into a ball, and let it ferment in a warm place until it is 2.5 times larger (because I started kneading the dough at 9 o'clock that night, I used the cold fermentation method and put it in the refrigerator to ferment until the next day. For the cold fermentation method, please click here.)

6. Divide the fermented dough into 9 equal parts, roll them into balls and place them on a baking tray. Turn on the fermentation function and let it ferment until it is 1.5-2 times larger.

7. Brush the fermented dough evenly with egg liquid

8. Preheat the oven to 190 degrees on the upper fire and 180 degrees on the lower fire, put the baking tray with the small dough into the oven and bake

9. Bake until the surface is beautiful golden brown and take it out, which takes about 18 minutes

What do you think? The steps for making longan buns that I will introduce to you today are simple and easy to follow. If you are interested, come and try it.