Chiffon Milk Bun

Name: Chiffon Milk Bun
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Baking
Ingredients: 350g High-gluten flour; 58g Egg; 40g white sugar; 52g Milk; 32g Butter; 4g Yeast; 40g Butter; 20g Powdered sugar; 45g low-gluten flour; 2g Salt

Easy and satisfying, Chiffon Milk Bun uses high-gluten flour, egg and white sugar and is baked until light, fluffy and golden. Easy to follow with simple step-by-step instructions.

1 hrNewMedium Baking Roast Buttery

Instructions

1
Put all the ingredients except for butter and salt into the blender and blend, then add the butter and salt at the end and continue blending.
2
Cover the kneaded dough with a film and let it rest.
3
Knead the fermented dough until it is even.
4
Divide into 12 small portions, roll each into a ball, cover with a film, and let them rise a second time in a warm place.
5
During this period, make choux cream: butter, powdered sugar.
6
Add milk and low-gluten flour.
7
Stir evenly.
8
Put the Choux cream into a piping bag.
9
Beat an egg, then strain out the smooth egg liquid for later use (to brush the surface).
10
Dough that has been properly proofed.
11
Brush with whole egg.
12
Squeeze on the choux cream, preheat the oven for 5 to 10 minutes, bake with the top heat at 170°C and the bottom heat at 160°C for 20 minutes (cover with aluminum foil or parchment paper as needed to prevent burning).
13
Snow Velvet Milk Mini Buns Freshly Baked.
14
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15
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