How to make fresh milk buns

To make a good dish is not as difficult as everyone imagines. Just prepare the ingredients and tableware, control the heat, and then follow the steps for making fresh milk pork buns below. I believe you can do it.

1. Mix all the ingredients and ferment at room temperature for 2 hours or refrigerate overnight until the internal state is honeycomb-like.

2. Add all the ingredients except butter to the main dough. If you knead it by hand, it will be very sticky. Do not add flour. It will become more and more elastic as you knead it. Kneading in a bread machine will save you a lot of effort.

3. When the dough is formed and not sticky, add butter and continue kneading until it is fully kneaded. The dough will become smooth and elastic.

4. Roll into a ball and ferment at room temperature until it doubles in size

5. Divide into 50g portions. Round. Ferment again for 45 minutes

6. After fermentation, take a piece of long tongue-shaped

7. Use a scraper to turn the dough over, place it horizontally, and roll it up from top to bottom to make it into an olive shape.

8. Place in a baking tray and let rise for the third time for 40 minutes.

9. Preheat the oven to 180 degrees. Brush a layer of egg wash on the surface. Bake on the middle shelf for 15 minutes.

10. After roasting, remove from the mold and place on the grill to cool. Cool to palm temperature and seal for storage.

Today’s introduction to fresh milk pork buns ends here. Have you learned how to make this dish? If you have already learned it, what are you waiting for? Go home and try it out, and add more delicious dishes to your own table!