Yogurt mini buns, hand-kneading method quickly forms a gluten network, fragrant, soft, and visually appealing.

First, mix 150 grams of warm water and 3 grams of yeast together, stir evenly, and let sit for 5 minutes to activate the yeast.

Add 30 grams of white sugar, 2 grams of salt, and 100 grams of yogurt, and mix well.

Add 170 grams of high-gluten flour and 200 grams of all-purpose flour.

First mix until it becomes flaky.

Then knead into a ball, cover with a lid, let it rest for 5 minutes, and knead again.

The rested dough will become smoother after kneading for about 3 minutes.

Add 40g of softened unsalted butter, knead all the butter into the dough by hand, cover, let it rest for 5 minutes, and then knead again.

Take out the dough and slam and knead it for about 5 minutes.

You just need to knead it until a gluten sheet forms.

Cover it and let it ferment at room temperature.

Ferment until it doubles in size. Take out the dough, sprinkle a little flour, and press out the air.

Take out the dough, sprinkle a little flour, and knock out the air.

Knead into long strips.

Divide into about 12 portions of dough, sprinkle a little flour to prevent sticking.

Shape the dough into balls and arrange them on the baking tray.

Place two bowls of hot water in the oven to help the dough rise to 1.5 times its size.

Take out the fermented dough, brush a layer of egg wash, and put it in the oven to bake.

Preheat the oven to 190°C and bake for about 15-20 minutes. If the surface has already browned during baking, you can cover it with a sheet of aluminum foil to prevent it from getting too dark.

Brush a layer of melted butter while it's hot.

Yogurt mini buns, done O(∩_∩)O

Unique texture, high appearance value, fragrant and soft.

Simple to make, hand kneading for about 10 minutes will quickly form a film.

The finished product is soft at the entrance, soft and stringy.