Ingredients
Polish species
High gluten flour
100g
water
100g
yeast
1g
High gluten flour
330g
milk
145g
fine sugar
65g
egg
1
milk powder
20g
pistachio jam
30g
yeast
3 grams
Salt
3 grams
butter
50g
How to make pistachio jam buns
- Polish material mix
- Ferment at room temperature until doubled in size, then refrigerate for 12 hours.
- Mix the main dough ingredients and Polish seeds and make a glove film
- Fermentation at room temperature doubles in size
- Cut out 20 small pieces of dough evenly and rest for 20 minutes
- Take a piece of dough, roll it out, turn it over, fold both sides toward the middle, and make one pointed end
- roll out
- roll up
- Double the size of the second batch, brush the surface with egg wash and stick sesame seeds on it
- Bake at 170 degrees Celsius, then bake at 185 degrees Celsius for 20 minutes
