CHINESE BREAKFAST BREAD RECIPES

Steps:

• First break the eggs and set aside some for brushing the bread, pour the rest of the egg liquid into the bread bucket, pour oil, sugar, and warm water into the bread bucket and mix.
  When adding bread flour, sprinkle yeast powder on the bread flour. Set the bread machine kneading program.
• After the first program is kneading, leave the dough in a bread bucket at room temperature, cover it with plastic wrap, and put it in a warm place for about 90 minutes in winter. The fermented noodles are over-fermented.
• Put the fermented dough on the chopping board to exhaust. Then divide it into bread dough of the same size
• Rub the outside, about a dozen times a dough
• Put it on the baking tray and ferment for about 30 minutes, then brush the eggs (I make two kinds of bread at a time and bake them together.)
• Cut a cross on the bread with a sharp knife.
• Use a small tool to sprinkle dry flour on the bread, it feels very interesting, let’s put some makeup on the bread
• Preheat the oven to 200 degrees for 5 minutes. Set the oven: the upper and lower fire is 155 degrees, the time is 20 minutes, and the hot air mode is turned on.

Steps:

• Prepare warm water around 35 °C and melt the sugar in. And mix the yeast with the water. Mix well and set aside for around 5 minutes. If you do not want sugar, just skip it.
• Place salt and flour in a large bowl. Pour the water with yeast slowly to the bowl with flour and stir with a chopstick.
• Then knead the flour into smooth and soft dough. At the very beginning, it might be a little bit sticky. Or you can simple resort to a stand mixer.
• Cover the bowl and let the dough rest for around 1 hour or until the paste ball doubles in size.
• When the dough is double in size, get paste ball out, dust the operating board and re-knead the dough for 3-4 minutes until the dough becomes almost smooth again. Divide the dough into two parts, keep kneading and shape each part into 1 inch thick long log.
• Remove the two ends and use a very sharp knife to cut the log to smaller pieces (around 2 cm wide). Try to keep the original shape. Place the buns to a lined steamer one by one. Leave some space among each one as the buns rise after steaming.
• Add cold water to your wok or steel steamer. Cover the lid and rest for 10 minutes in summer and around 20 minutes in winter or until the bun becomes fluffy again.
• Use high fire to bring the water to a boil and continue to steam for around 20 to 25 minutes (depending on the size of your buns).
• Remove off the fire and wait for around 5 minutes before opening the lid. Serve warm or re-steam to soften before serving.