Milk-flavored Small Buns

Put all the ingredients except butter into the bread maker, knead into a smooth dough and then add the butter to continue kneading until the dough forms a membrane. Leave it in a warm place for the first fermentation. The temperature for the first fermentation should not exceed 28°C.

Let the dough ferment until it doubles in size. Dip your finger in flour and poke a hole in the middle of the dough. If it doesn’t shrink or collapse, the fermentation is just right.

Use a rolling pin to deflate the fermented dough, then divide the dough into 16 equal pieces. Round each small dough ball and place it on a 28x28 golden tray. Each piece should be approximately 42 grams. Place the tray in a warm and humid place for the second fermentation. I usually keep the temperature between 36°C to 38°C for the second fermentation.

After the second fermentation, gently brush egg liquid on the surface of the dough. The egg liquid brushed on the surface is not included within the designated 45 grams; you can use a slightly larger egg, measure 45 grams for kneading, and use the remainder for brushing the surface. Sprinkle coconut shreds, white sesame, or almond slices as you prefer. Today, I used a mix of coconut shreds, white sesame, and almond slices. You can add water to the egg liquid to dilute it before brushing, so the color doesn’t get too dark.

Preheat the oven to 180°C and bake on the middle rack for about 20 minutes. Cover with foil once the top gets colored. Place the golden tray in the lower-middle rack.

Check the texture; it’s great! The fibers are perfect! I am soft-hearted!