Pan-fried mini buns, with a golden crispy crust and a soft, sweet interior, super easy without an oven.

3 grams of yeast, 75 grams of milk, 40 grams of white sugar, mix well and let stand for 5 minutes to activate the yeast.

1 egg and 3 grams of salt, mix evenly after adding.

Sift in 200 grams of bread flour.

First, mix evenly with chopsticks.

Then use a spatula to mix it into a dough.

Knead with hands until there is no dry powder.

Add 25 grams of unsalted butter softened at room temperature, and knead by hand with gloves for 7-9 minutes.

Knead until all the butter is absorbed, and the surface of the dough is smooth and can form a thin film.

Wrap the dough into a whole round and cover it with plastic wrap, then let it ferment at room temperature until it doubles in size.

When the dough has fermented to twice its size, and inserting your finger in the middle does not collapse or spring back, it means the fermentation is complete.

Sprinkle a little flour on the cutting board to prevent sticking, then evenly release the air after taking it out.

Then cut into evenly sized small pieces.

Brush a layer of flavorless vegetable oil on the non-stick pan. Roll all the dough into round shapes. Arrange them evenly in the non-stick pan.

Cover with a lid and let it ferment until it has risen 1.5 times its original size.

After fermentation, cook slowly over the lowest heat until the bottom turns golden brown, then flip it over and cook the other sides until they are golden brown as well.

Pan-fried small buns, done O(∩_∩)O

The outer crust is golden and crispy, while the inside is soft, fluffy, and sweet.

For breakfast, have a few small buns, accompanied by a cup of coffee or milk, super cozy.