Hawthorn Mini Bun

Preparation of the sponge dough: Mix the ingredients of the sponge dough, knead into a dough, and refrigerate to ferment overnight.

Ingredients for the main dough: bread flour, white sugar, hawthorn paste, olive oil, salt, eggs, and milk powder.

Cut the intermediate dough into small pieces and put them into the mixer together with the bread flour, sugar, eggs, milk powder, and water from the main dough.

Start the dough kneading program, and when the flour forms a dough, add salt and continue kneading.

When the dough is smooth, add olive oil, first knead slowly then quickly, and take it out when the dough can be stretched into a firm thin film.

Put it into a bowl and let it ferment at room temperature.

When the dough has risen to twice its size, take it out and punch down the air.

Divide into 15 equal portions, roll them into balls, and let rest for 10 minutes.

Cut the hawthorn cake into small pieces and set aside.

Then, press out the air from each small dough ball one by one and roll them into rounds, placing them into the black baking tray from Xuechu for the second fermentation.

When the small dough has fermented to 1.5 times its size, use scissors to cut a slit on the surface of the dough.

Sprinkle the hawthorn pieces into the gaps. Bake in an oven at 170°C with both upper and lower heat for 26 minutes until the surface turns golden, then take out to cool.

The hawthorn is sweet and sour, giving this small bun a special flavor.