If you choose the right recipe for making bread, even if it is fermented once, it is very soft and not hard for 3 days

【Cheese meat floss buns】

Ingredients required: 295 grams of high-gluten flour, 1 egg, 81 grams of cream cheese, 2 grams of salt, 3.5 grams of high-sugar resistant yeast, 30 grams of caster sugar, 122 grams of pure milk, 28 grams of butter, appropriate amount of meat floss

1. Except for the butter and meat floss, pour all the other ingredients into the kitchen bucket, stir for 1 minute with 2nd speed to let the ingredients combine, and then turn to 4th gear and knead for 15 minutes. Because the water absorption rate of different flours is different, it is recommended that novices pour 100 grams of milk into it for the first time, reserve a small part of it, and then increase it as appropriate according to the water absorption of the flour

2. After 15 minutes, we add the softened butter and continue to knead the dough with 4 speeds. After kneading until the butter is completely absorbed by the dough, it is necessary to stop every 2~3 minutes to check the condition of the dough coming out

3. As long as the dough is kneaded, a large film that is not easy to break can be pulled out, and that's it, as shown in the figure below

4. Round the kneaded dough, then cover with plastic wrap and let loose for 10 minutes

5. After 10 minutes, divide the relaxed dough evenly into 12 equal parts, roll them into circles, and cover them with plastic wrap to prevent them from being air-dried

6. Take a small dough, roll it into a sheet with a rolling pin with thin edges and thick middle, and then put an appropriate amount of meat floss. The meat floss here can also be replaced with other fillings, such as bean paste filling, honey bean paste filling or jujube paste filling, etc., as long as it is your favorite food

7. After wrapping the filling, pinch the closing place tightly and face down, and then arrange it with your hands to make it more rounded. The rest of the dough and meat floss are wrapped in turn

8. Put the bread embryo wrapped with the filling into 12 molds, and the molds should be oiled in advance to prevent sticking. If you don't have this 12-piece mold, you can also bake it directly in a baking tray

9. Send the mold to the oven, put a bowl of warm water in the oven, close the door, and select the fermentation file

10. Ferment to twice the original size, you can take it out, at this time preheat the oven to 180 degrees up and down, preheat for 2 minutes. Warm reminder, the fermentation time is not fixed, mainly depends on the state, so we should observe the fermentation state of the bread from time to time, and when it is found that the fermentation is twice as large, it should be taken out immediately, otherwise the fermentation will be overdone, and the baked bread will be very hard, and there will be wine sourness

11. Finally, send it to the middle layer of the preheated oven, bake it at 160 degrees for 25 minutes, and remember to cover the tin foil in time when you find that the bread is colored, so as to prevent the skin from being too hard and too dark

12. The small bread that can be made only needs to be fermented once saves time and trouble, is soft and delicious, and is full of aroma

Tips:

1. Although it is autumn now, the temperature is still very high during the day, so when you knead the dough, the liquid in the recipe must be refrigerated for 1 hour in advance to cool down before use, which can avoid yeast fermentation in advance

2. Do not replace the butter used for bread with vegetable oil, because after replacement, the taste and flavor will be very different

3. Freshly baked bread can be smeared with some butter on the surface while it is hot, which can not only make the bread more fragrant, but also make the bread crust more beautiful