The method for making super soft silky low-oil chestnut mini buns

Super soft and silky low-oil buns PecansSmall Bun Traditional delicacies Recipe, it can be found in many restaurants. The super soft and silky low-oil pecan small bun has a rich variety of styles and flavors, deeply loved by everyone.，Cooking Network Let's learn how to make this dish together!

Super soft and silky low-oil pecan small buns Ingredients introduction Main ingredients:

High flour (260 grams) Low flour (40 grams) Frozen

Cream Melted liquid (180 grams) Warm water (20 grams) Duck egg or Egg(One) Granulated sugar (70 grams) Angies high-sugar yeast (4 grams) Coconut milk to brush surface (as needed) Egg wash (a bit left for brushing) Pecans (10 pieces)Auxiliary ingredients: Salt (3 grams)

The steps to make super soft and silky low-oil pecan small buns:

1. Peel the roasted chestnuts, or peel raw chestnuts but they need to be cooked.

2. Mash with a spoon, keep some chunks for texture.

Blending in a food processor won't have this effect; prepare the chestnuts and set them aside.

3. Melt the cream by taking out frozen cream from the refrigerator and melting it in a saucepan using a duck egg, cracking it diagonally and adding salt and sugar. Add mashed chestnuts as shown in the liquid.

4. Continue with above... Add high flour and low flour last, as shown. Start the

Breadmachine's kneading program for 20 minutes, then another 15 minutes. The Dongling bread machine has a stronger power, so adjust the time according to your machine.5. Kneaded dough is as shown, no need to stretch it out; can see the chestnuts (´-ω-`) 6. Let rise at room temperature for about 1 hour and 10 minutes.

Let rise until a finger hole does not collapse or retract.

7. After rising, the dough weighs over 600 grams; make sure to knead out air bubbles thoroughly. Rest for 10 minutes after kneading.

8. Divide the total dough into 16 pieces (or 12), recommend 16 for a full 28 cm baking tray, as shown... Roughly round the balls of dough, as shown...

After kneading well, prepare for second rise, placing a bowl of hot water inOven to increase temperature. Let rise at room temperature until 1.5 or 2 times its original size.

9. After 30 minutes, brush with egg wash and corn oil mixture (1:1), or just use egg wash as preferred.Millet oilAlternatively, no coconut milk can be used directly. Preheat the oven to 180°C first.

10. For 16 small buns, cover with foil if they turn golden at mid-level in a 170°C oven after 25 minutes. I was lazy and baked 12 due to the large size; took about 30 minutes.

11. Bake until soft and stringy.

12. With the oil and coconut milk on top, it is both soft and fragrant, with hidden chestnut pieces inside..... Give it a try!

13. After cooling, they become wrinkled due to the thin skin. Very thin skin, can be eaten by tearing.

1Tips:

A 28 cm baking tray fits exactly 16 buns. Try not to make the dough too big and divide it into 16 pieces appropriately. Due to differences in oven,Flour absorption, rising time, kneading time, and baking results, please refer to this recipe as a guide. I used the Changdi 32 oven. For beginners, you can refer to other bun recipes for steps that are too numerous to capture.