Hello, everyone! Recently, I made a delightful handcrafted butterfly bread with an exquisite appearance and an amazing taste! If you're interested in learning how to make this charming shape, remember to follow me! I'll be sharing a tutorial in the future, so you can effortlessly create stunning butterfly-shaped bread too! Stay tuned! #bakery #bakerylife #bakersoftiktok

I would cry a storm if anyone in my family misses out on these soy milk buns. They have earned a permanent spot on our weekly bread must-eat list. My parents, who love drinking soy milk, find these buns incredibly delicious. Sliced and toasted, they are incredibly fragrant! We can finish a whole bun in minutes. It's absolutely irresistible, and I urge everyone to give them a try. Don't miss out on this! Here's the recipe at the beginning: The absorption of flour may vary, so adjust the water accordingly. Beginners, remember to leave some room. Control the dough temperature during kneading. Recipe (6 buns, about 150g each): - Strong bread flour 500g - Salt 5.5g - Granulated sugar 60g - Milk powder 20g - Egg whites 50g - Fresh yeast 15g - Fresh soy milk 250-270g (adjust according to flour absorption) (Soak 60g of raw soybeans, preferably of good quality, in water. Blend with 250g of water in a high-speed blender to make soy milk. Filter out the soybean residue and use the soy milk directly. Do not cook! Important reminder: Do not cook! Do not cook! Do not cook!) Steps: 1. Mix all ingredients in a stand mixer on low speed until there are no dry patches. Knead on high speed until the dough reaches the windowpane stage. 2. Control the dough temperature at 24-26 degrees Celsius. Cover with plastic wrap and let it rest at room temperature for 15 minutes. If the room temperature is too low, place it in a proofing box at 26-28 degrees Celsius. 3. Divide the rested dough into 6 equal portions, shape them into rounds, pinch the seams tightly, and place them on a baking tray. Proof at 36 degrees Celsius and 75% humidity until doubled in size. 4. Once proofed, dust the dough with flour and make a cross-shaped incision. (Don't cut too deep, or they might explode. Don't ask me how I know!) 4. After the dough has fermented well, dust it with flour and make a cross-shaped incision (don't cut too deep, as it may cause an explosion, don't ask me how I know). 5. Preheat the oven, place the preheated oven on the upper heat at 195 degrees Celsius and the lower heat at 185 degrees Celsius. Place the dough in the oven, inject steam for five seconds, bake for 14 minutes, observe the coloring, then remove from the oven, transfer to a cooling rack, and let cool. #bakery #bakerylife #bakersoftiktok

Humberger Bun Home made #bakery #fyp #baking #homemadefood #homemadebread #humberger