Milk buns with nutella and Lotus with thermomix

Preparation of milk buns with nutella and Lotus cookies with thermomix

MASS

1. Temper the milk and add 30 grams of sugar and dilute the yeast, stir and let stand for 20 min.
2. Add to the glass, the egg, sugars, essence, milk with yeast and oil,
3. 5 seconds / speed 4
4. now the flour and salt,
5. 10 seconds / speed 4
6. Let stand for 20 min so that the flour particles are hydrated.
7. Then, we knead
8. 4 minutes / speed spike
9. we stop for 5 min and go back to kneading other
10. 4 minutes / speed spike
11. Transfer to a lightly greased bowl and cover. We let it double its size (1’30, approximately, depending on the temperature of your kitchen).
12. After the levado, we degassed (remove the air created after the leavening), kneading for a minute by hand.

FORMING AND BAKING

1. We weigh the dough and divide into 8 portions.
2. We bowl each portion, cover and let rest for 25 min.
3. Then, with the help of the back of a glass soaked in oil, we place it in the middle of each ball, make a slight pressure, then we will make 7 cuts with a knife.
4. Each cut, we will join the ends by pinching the dough, in order to create the leaves of the flower.
5. All done, cover with film and let stand for about 25 min.
6. After that time, we place the glass on top of the film, to again exert a slight pressure, we will do this again, since after fermentation, the gap will have shrunk.
7. And we will do it this way through the film, since we do not want to run the risk of deflating our dough, since if so, the hard bun would remain after baking.
8. Having clarified these recommendations, we continue with the process.
9. Fill in the hollows with our creams, brush the leaves with the beaten egg and sprinkle with the almonds.
10. Oven previously preheated to 180°, heat up and down
11. Bake for about 20 min.
12. Turn off and remove to cool on a wire rack.
13. Once cold, we can sprinkle them with icing sugar…
14. ALL THAT’S LEFT IS TO ENJOY, BON APPETIT