Milk bun

Kneading time: 13´.

Temperature of the dough: 24 ºC/26 ºC.

1st Fermentation of the dough without dividing:

2nd Fermentation of a piece of the divided dough: 10´.

3ª Fermentation of a formed piece: 1h 15´.

Baking time: 20'/25'.

Temperature of the oven: 195 ºC.

METHOD

• Knead everything until you get a tight, soft and yellowish dough.
• Divide it into pieces of 100 g and make balls.
• Once the dough has rested, form long loaves using a lot of pressure, similar to a breadstick.
• Roll them up as if they were snail.
• Ferment on sheets at 30 ºC and 75 % humidity.
• Once fermented, paint with beaten egg and bake.
• Bake without steam.