I don’t even like butter.
That’s why the choice of toast is almost always plain.
And then I did all kinds of dents.
High gluten flour
black sesame (sesame seed)
How to make soft and chubby rabbit and carrot cheese breakfast buns
Sift together 210 grams of flour, add 130 grams of milk, 3 grams of yeast and 10 grams of sugar.
Cover with plastic wrap and let ferment at room temperature for 3 hours.
Crack the eggs into a food processor bowl and add 30ml.
Then add 10g of milk powder, 90g of gluten, and 1g of high sugar-resistant yeast, mix on 2nd speed for 2 minutes on medium, then beat on high speed for 5 minutes.
Cut 45g of butter into small pieces, soften it and put it in the bowl of a food processor, then beat it on high speed for 15 minutes to make a film.
Take the dough out of the bowl and cover with plastic wrap to ferment for 40 minutes.
Remove the air from the dough, divide it evenly into 10 rounds, cover with plastic wrap and let rise for 20 minutes.
A well-fermented dough is less sticky and more elastic.
Take a piece of dough, flatten it, roll it out with a rolling pin into a long strip, then sprinkle the grated cheese on one side, roll it into a long tube and slowly roll it into a thin strip, fold the strip in half, take a ham sausage and put it across, then pick up one leg and put it over the top of the ham sausage, put it through the hole in the front and pull it out a little bit, then do the same with the other leg.
Take a piece of dough and roll it out into a strip, fold it in the middle, then turn it over and roll it into a tongue shape, sprinkle some grated cheese on each side, then wrap it up and roll it up in the middle.
Spread the rolled bread evenly on the baking sheet.
Ferment at 35 degrees for 45 minutes, then dry a mixture of gluten and sugar on the surface and use it to cut some shapes.
I put it in the oven, and it’s so fluffy, it’s so elastic, it dents when you touch it, but it bounces right back…
Preheat the oven at 180 degrees for 5 minutes, cover with foil, adjust the temperature to 165 degrees, and bake for another 10 minutes, then the bread will be ready!
Serve with a fruit custard and let’s get started – this bread can also be eaten with butter or jam and eaten with butter.