Striped bun

Pour the milk and yeast powder into the stand mixer.

Pour in the bread crumbs and put them into the stand mixer together.

Then start the mixing program. Mix until both surfaces are smooth and elastic.

Add the butter and continue to mix for five minutes, then continue mixing until the dough can stretch into a smooth membrane.

Then knead the dough into a smooth dough and place it in a stainless steel bowl.

At a room temperature of 30°C and humidity of 75%, cover with a damp cloth and ferment for 50 minutes to make sweet dough.

Divide the dough into 60g pieces, roll each into a ball, cover with a damp cloth, and let relax for 20 minutes.

Take a portion of dough, knead it evenly, and place it into the baking tray one by one.

Ferment at a temperature of 30 degrees and humidity of 75% for 50 minutes, then put it in the oven with a bowl of boiling water at the bottom.

Surface squeezed in red yeast paste.

Place in a 42-liter Galanz oven and bake with the top heat at 200°C and the bottom heat at 180°C for 13 minutes. The temperature and time may vary depending on the brand and size of each oven.