High-gluten flour: 500 grams
Fine granulated sugar: 70 grams
40g
Milk 320g Whole Egg Liquid 70g Scald Dough 100g Butter for Wrapping Butter5g per piece ✔ Place all ingredients except butter into the mixing bowl. ✔ Mix on low speed until no dry flour remains, then increase to medium-high speed for kneading. ✔ Knead until a pliable, rough membrane forms. ✔ Add softened butter. ✔ Mix on low speed until the butter is evenly incorporated, then switch to medium-high speed for kneading. ✔ Knead until a pliable, transparent glove membrane forms. ✔ Shape the dough and perform the first fermentation in an environment around 28°C. ✔ Degas and divide the dough. Rest for approximately 15 minutes. ✔ Flatten the dough and wrap it around butter. ✔ Perform the second fermentation until the dough doubles in size. Score the top and pipe butter onto the surface. ✔ Preheat the oven in advance. Bake at 220°C top heat and 185°C bottom heat for 15 minutes (oven temperatures may vary; adjust according to your own oven). ✔ Remove from the oven. Enjoy the fragrant buns.
