Soft small bread

Mix one part flour with four parts water and heat over medium-low heat. Stir continuously.

Mash and turn off the heat.

Place the container in the refrigerator for more than four hours.

Take 150g of tangzhong, add sugar, eggs, and 100g of milk, and mix well.

Add yeast.

Add an appropriate amount of corn oil and flour, and mix evenly with a spatula.

Very sticky.

Gradually add the remaining milk in several portions.

Since the dough is very sticky, use a spatula throughout.

The fermented dough is particularly soft.

Spread flour on the cutting board and use a spatula to take out the dough. Do not knead it.

Cut it directly into the shape you want.

Add your favorite filling. I used red bean paste.

Seal the mouth well.

Make into buns.

Pull it over.

For the long strips, just roll them into long strips.

Fold a few times.

Rolling out thin slices.

Roll it up.

Squash it again.

Roll it into a thin pancake.

Spread the filling.

Roll it up.

Once everything is ready, find a warm place for the dough to ferment. (In a dry environment, cover it with plastic wrap. Otherwise, it can easily crack.)

Gained weight.

Brush with egg wash. Preheat the oven to 200 degrees. Bake at 180 degrees with top and bottom heat for 20 minutes; if the color is right, cover the top with a layer of aluminum foil and bake for another 10 minutes.

The photo makes the color look a bit dark, but the actual product color is really beautiful.

Breakfast is sorted with a small bun. Very soft.

This color in the photo is very close to the actual color of the item.

Start eating the small bread!