Exclusive Milk Mini Buns

Put 500 grams of high-gluten flour, 3 grams of salt, 60 grams of sugar, 5 grams of yeast powder, 240 grams of milk, 50 grams of corn oil, and 1 egg into a bowl, and stir with chopsticks until it forms a lumpy dough.

Start kneading into a dough, then knead repeatedly for about 20 minutes until a glove-like membrane forms. Place it in a bowl and cover with plastic wrap.

Let it rise until it doubles in size.

Knead and press to release gas.

Divide into 15 evenly sized dough portions, then shape them into smooth, round buns, and cover with plastic wrap.

Let it ferment again until it doubles in size, and gently press with your finger; it should bounce back immediately.

Brush with whole egg.

Sprinkle with black sesame seeds.

Preheat the oven to 175°C with top and bottom heat for 5 minutes, place the baking tray in, and bake at 175°C for 20 minutes.

Just out of the oven, with a strong milky aroma.

Finished product.