Chiffon Mini Bun

Place milk, eggs, granulated sugar, and yeast powder into the mixing bowl.

Stir evenly.

Add bread crumbs and salt.

Use the stand mixer to stir at low speed for 20 minutes.

Add butter after the time is up.

Continue stirring at high speed for 15 minutes.

It is enough to be able to stretch open the glove film.

Place the dough onto the kneading mat, no need to knead, just press it flat directly.

Cut into 16 small portions.

After rolling it into a ball, place it on the baking tray.

Put it in the oven to ferment for one hour.

Next, make the chiffon cream by putting the softened butter into a bowl.

Add cake flour, milk powder, white sugar, and water.

Just stir until evenly mixed.

Put the prepared choux cream into a piping bag for later use.

The dough has finished fermenting.

Brush the surface with milk.

Squeeze on the Chouffe sauce.

Preheat the oven in advance to 160 degrees for 20 minutes.

Finished product.