Iced Finger Buns
There are some pastries that are almost too easy to figure with, but they are doing it a method or another. And not simply because they're somewhat iconic. The frozen bun is certainly one among those pastries !, classic sweet dough, with frosting layer; mention the straightforward pleasures of life! But when it involves the right mixture of sweet and carbs, frozen bread does it right.
240 ml of milk
140 g of castor sugar
14 g easy yeast (2 sachets)
115 g butter (softened)
2 free-range chicken eggs (shake off)
300 g flour
250 g thick flour
200 g of sugar
1.In a small saucepan, heat the milk Pour the milk into an outsized bowl.
2.Add sugar and yeast to the milk and stir gently with a spoon until the sugar dissolves. Cover the bowl with kitchen paper and let the mixture sit until the yeast is foamy; it only takes 5-10 minutes.
3.Add soft butter to the milk mixture and beat with a wooden spoon until it breaks into small pieces. Add eggs gradually, ensuring to combine well.
4.Gradually add the flour to the mixture while continuing to stir and convey all the ingredients together. in any case the ingredients are combined, keep using your wooden spoon until you've got a smooth dough, then turn the dough onto a floured surface and start kneading the dough.
5.Continue kneading the dough for 10 minutes, before rolling it into a ball and transfer it to a lightly greased bowl and canopy with a humid cloth. Leave the dough in draft-free area until it's doubled in size (about 1 to 2 hours).
6. Once your dough has doubled in size, flip it over to a floured surface and flip it over before dividing it into 12 pieces.
7.Using your hands, shape each bit of dough into a rough sausage shape before placing it in two rows of 6 within the greased baking sheet. Cover again with a humid kitchen towel, leaving during a wind-free area until the bread has doubled in size (again, 1 to 2 hours).
8.After the bread has finished the second set, bake during a preheated oven at 180 ° C (160 ° for fan ovens or Gas Mark 4) for 15-20 minutes until golden brown. which they need a blank mark. when tapped gently thereon .
9.Let the rolls cool in their molds before freezing them. To freeze bread, mix 200 grams of sugar with a touch cold water (start with a teaspoon and gradually add more as required - it is easy to feature more water but tough to repair an excessive amount of .). you would like a thick, gloomy texture if you would like to spread the frosting, or a rather thinner consistency if you would like to pour frosting or dip the bread.