Exclusive Almond Mini Bun

Pour 260 grams of milk and 5 grams of yeast into the stand mixer.

Pour 400 grams of bread flour, 100 grams of low-gluten flour, one egg, 5 grams of salt, and 60 grams of sugar into the stand mixer together.

Then start the mixing program. Mix until both surfaces are smooth and elastic.

Add 25 grams of butter, continue to stir for five minutes, then continue stirring until the dough can stretch into a smooth membrane.

Then knead the dough into a smooth dough and place it in a stainless steel bowl.

At a room temperature of 30°C and humidity of 75%, cover with a damp cloth and ferment for 50 minutes to make sweet dough.

Divide the dough into 60g pieces, roll each into a ball, cover with a damp cloth, and let relax for 20 minutes.

Take a portion of dough, knead it evenly, and place it on the baking tray one by one. Ferment at a temperature of 30 degrees and humidity of 75% for 50 minutes. Put it in the oven with a bowl of boiling water at the bottom.

Cover with plastic wrap and ferment until it doubles in size.

Prepare the beaten egg, brush a layer of egg wash on the surface, and sprinkle a layer of almonds.

Place in a 42-liter Galanz oven and bake with the top heat at 200°C and the bottom heat at 180°C for 13 minutes. The temperature and time may vary depending on the brand and size of each oven.

Perfectly presented, finished product photo.