Country Garden Vegetable Bun (Hand-Kneaded Version)

Put the all-purpose flour, sugar, salt, and yeast powder into a large bowl.

Add the milk (start with 100g) and knead it into the flour. Check the moisture of the dough, and if it is too dry, add a little more milk and knead again.

Knead it like this, then add the butter and knead into a dough.

That's fine. Wrap the dough in plastic wrap to prevent it from drying out.

Wash the spinach and blot it dry, be sure to blot it dry.

Chop.

Add the chopped spinach into the dough and knead it into a spinach dough (if it's too wet, you can add a bit of high-gluten flour).

Knead into a dough, wrap it in plastic wrap and let it ferment (about 30 minutes) at an indoor temperature of around 28-29°C.

Prepare the corn kernels and carrots.

Put it into the fully fermented dough and knead together.

After kneading, wrap it in plastic wrap for a second proofing (15 minutes).

After a few minutes, knead the dough to release the air and then cut it into six small pieces.

Knead the dough into long strips (two strips make a set).

Two strands twisted together into a braid.

Twist into a circle ⭕️ and then wrap with plastic wrap for a second proofing of 15 minutes.

Preheat the oven to 180°C for 10 minutes. After proving, brush with egg wash and sprinkle with cheese, corn kernels, and finely chopped carrots, then put it in the oven at 180°C for about 20 minutes (until the surface is golden).

Sprinkle with chopped parsley～fragrant🤩