#我爱面面# Today I made a low-fat and low-sugar soft European bun. When I saw Junzhi baking this soft European bun, I quickly started making it. If you don’t want it to be too sweet, you can have it. It’s very good and has a soft texture. I made it very well today. If you like it swe

If you don’t want it to be too sweet, you can have it. It’s very good and has a soft texture. I made it very well today. If you like it sweet, you can add more sugar.

What to eat every morning is a big question. If you are tired of eating steamed buns and steamed buns, I will have some bread.

Everyone who likes lipstick cups likes to be innovative, and everyone who has never done it wants to try it. Let’s make this low-sugar cheese soft European bun today!

The previous process of making bread is the same anyway.

I like to shape the dough first, put it in the refrigerator, and wait until I get home from get off work in the evening to make it.

There is only sugar, milk, and a free-range egg in the dough.

Ingredients required for the dough: high-gluten flour 400g, low-gluten flour 100g, one egg, 330g milk, 30-40g white sugar. This can be halved according to your own usage.

When I come back from get off work, I take out the noodles from the refrigerator, put them into the cooker , add 2 grams of salt, work on the 2nd speed for about five minutes, and then put in 20-30 grams of butter. According to personal preference, I put about 40 grams in the cooker. Still on speed 2, let the butter slowly blend into the dough until it is completely absorbed.

Finally, put the yeast into the dough. 4 grams of yeast is enough in this weather. Turn the kitchen machine on to 2nd gear first to allow the yeast to be completely absorbed by the dough. Then switch to 3-4 gears and continue working until the glove film comes out.

Take the dough out and put it into the oven for the first fermentation. The oven temperature is 36 degrees. A bowl of warm water is added to increase the humidity. It takes less than an hour to ferment. It has risen very well today.

Take out the dough, deflate it, divide it into several portions, and let it rise for 15 minutes.

Cut the cheese into small strips when proofing. You can add some flour to the cheese slices to prevent them from sticking.

After cutting the cheese sticks, you can take the proofed dough, roll it into small strips, and then roll it into a ox tongue shape, wrap it in the cheese sticks, wrap it up, roll it up and knead it into a braid.

Twist braid. Roll it into a circle and put it in the baking pan. Let it rise for the second time. It rises very quickly in such hot weather now.

is still the same as before. Add a bowl of warm water at 36 degrees and let it rise until it doubles in size.

Actually, let’s make some crispy grains, 20g of low-gluten flour, 20g of powdered sugar, and 20g of powdered sugar. Knead it into small particles and put it in the refrigerator.

Let it rise for the second time until it doubles in size. Take it out, brush it with a layer of egg wash, and then add a layer of crispy chips. Preheat the oven to 190 degrees, put it on the baking tray, and bake it for 18 minutes.

Today’s dough rose very well, and the dough inside was very good, very soft, and brushed. It’s just the posture that I’m not in. I feel it’s just so-so, not particularly delicious because it’s not sweet.

Without cheese, they were filled with bean paste filling.

The last two were not selfish, so they were wrapped into this ordinary round bun with a little bean paste inside.

But for the sake of health, we cannot eat more sweet things, try to reduce sugar and oil as much as possible.

So today’s low-sugar , low-fat, cheese soft European buns are very healthy and suitable for everyone and children.