Main Ingredients:
Low-gluten Flour: 350g.
Auxiliary Ingredients:
Egg: 1 (68g); Butter: 32g; Yeast: 4g; Granulated Sugar: 40g; Milk: Appropriate amount.
Xuefu Sauce:
Butter: 40g; Powdered Sugar: 20g; Low-gluten Flour: 45g.
Seasoning:
Salt: 2g.
Flavor: Sweet and Fragrant; Cooking Method: Baking; Time: One Hour; Difficulty: Simple.
Detailed Steps for Making Xuefu Small Bread
Put all ingredients except butter and salt into a blender (one egg turned out to be a double yolk).
Mix until it becomes like this, then add salt and butter and continue mixing.
Mix evenly until it forms a film, then let it ferment in a warm place.
Take out the fermented dough and knead it until it is even.
Divide it into 16 equal small doughs, cover with plastic wrap and let it ferment again.
To make Xuefu sauce: soften the butter and powdered sugar.
Add flour and milk (forgot to weigh it).
Mix the Xuefu sauce until it is thick enough to not scatter when dripped.
Add one egg and beat it.
After beating, filter it and use it to brush the surface of the bread.
Brush the egg mixture evenly on the bread dough that has been fermented twice.
Squeeze in the Xuefu sauce, three of them were not squeezed well.
Preheat the oven for 5 to 10 minutes, set the upper heat to 170 degrees, the lower heat to 160 degrees, and bake for 20 minutes.
Take out the small bread, it is soft, fragrant, and fluffy.
