• 

  1

  Sift 250 grams of high-gluten flour and mix evenly with 35 grams of fine sugar.

• 

  2

  Add 1 egg, 85 grams of fresh milk, and 3 grams of yeast.

• 

  3

  Mix evenly and knead into a flocculent shape. You can use chopsticks or a mixer.

• 

  4

  Sprinkle some flour on the cutting board and knead it into a ball with your hands.

• 

  5

  Add 20 grams of unsalted butter that has been softened at room temperature and knead it into a smooth dough by hand.

• 

  6

  Put it in a moist and warm place and let it rest for 60 minutes.

• 

  7

  Take it out after it has doubled in size. Dip your finger in a little flour and insert it from the middle. If it does not spring back, the fermentation is complete.

• < /p>

  8

  Press the air with your hands and knead into a ball.

• 

  9

  Use a rolling pin to roll into a 1 cm thick sheet.

• 

  10

  Use a rolling pin to make a standard and cut into small pieces.

• 

  11

  Sprinkle some flour.

• 

  12

  No need to add oil to the non-stick pan. Fry slowly over low heat until golden brown on both sides.

• 

  13

  Plate it and take photos, the soft buns are finished.

• 

  14

  You can also add 20 grams of milk powder and 5 grams of milk. The milk flavor will be richer.

• 

  15

  The texture is delicate and the aroma of wheat is strong.

• 

  16

  The more you chew, the more delicious it becomes.

• 

  17

  Suitable as a snack for children.

Tips

1. If the weather is too cold, you can put the dough in the oven and add 2 bowls of hot water to help it ferment.
2. If you finally shape it into a small round ball and then fry it, I think it can be made into a Wangzi steamed bun O(∩_∩)O. If you are interested, you can try it.