Fancy Small Bread, FASAL Fashuai Steamer Oven Version

First, we mix the milk with the beaten eggs, sugar, and salt, and stir them together evenly.

Continue to add all-purpose flour, milk powder, and yeast.

Turn on the stand mixer and mix the ingredients mentioned above.

Mix the dough until it can be stretched to form a somewhat coarse membrane, then add the corn oil.

Continue kneading, mix the dough with corn oil, and knead it finally into a dough that, when stretched by hand, becomes thin and not easy to break, very elastic; you can also poke a hole in the stretched thin dough, and the edges of the hole should be smooth, without a jagged appearance.

Slightly shape the kneaded dough, then place it in a sealed container to start fermenting.

Let the dough ferment until it is about twice the size of the original dough. When you poke a hole with your finger, it should neither spring back nor collapse.

Take out the fermented dough, gently release some of the gas on the workbench to expel the large bubbles formed during fermentation, and then divide it into 8 equal portions.

Take the evenly divided dough, roll each piece into a round shape, and place it in a paper mold. If you don't have a paper mold, you can ignore it and put the dough directly on the baking tray.

Place the prepared bread dough into the Foshai steam oven for a second fermentation. Set the temperature to 32°C, humidity to 82%, and time to 50 minutes for fermentation.

After the dough has fermented, take it out; it is obviously much larger than the original dough.

Let's make the sauce for the surface of the bread dough: Soften 25 grams of butter, then add 20 grams of sugar (powdered sugar is best, but since I don't have it at home, I used regular granulated sugar), 35 grams of low-gluten flour (also called all-purpose flour), and 25 grams of egg wash. Mix everything together until well combined. (I forgot to take the butter out in advance, so it wasn't fully softened, but this actually made the pattern on the finished product clearer).

Put the prepared surface sauce into a piping bag and pipe it in circles onto the surface of the fermented bread dough.

Operate on all the bread doughs one by one in the same way as described above.

Preheat the Fashuai steam oven to 160 degrees in advance, and place the prepared bread dough on the middle layer (ignore the position I placed it, I put it one layer too high).

Start baking, select the convection function, set the temperature to 160 degrees, and the time to 18 minutes.

It's baked, the whole house smells wonderful.

Another freshly baked one, it really smells so good.

Because the butter in the sauce piped on the surface did not soften properly due to time constraints, and granulated sugar was used instead of powdered sugar, it actually made the piped swirl patterns more distinct. If the butter had been properly softened and powdered sugar used, during baking, the sauce piped on the surface would melt directly onto the surface of the bread dough.