Milk buns with nutella and lotus with thermomix

Preparation of milk buns with nutella and lotus with thermomix

MASS

1. We temper the milk and add 30 grams of sugar and dilute the yeast, stir and let it rest for 20 minutes.
2. We add to the glass, the egg, sugars, essence, the milk with the yeast and the oil,
3. 5 seconds / speed 4,
4. now the flour and salt,
5. 10 seconds / speed 4.
6. We let it rest for 20 minutes so that the flour particles are hydrated.
7. Then we knead
8. 4 minutes / spike speed,
9. We stop for 5 minutes and knead again for another
10. 4 minutes / spike speed.
11. Pour into a lightly greased bowl and cover. We let it double its size (approximately 1.30, depending on the temperature of your kitchen).
12. After rising, we degas (remove the air created after rising), kneading for a minute by hand.

FORMED AND BAKED

1. We weigh the dough and divide into 8 portions.
2. We ball each portion, cover and let it rest for 25 minutes.
3. Then, with the help of the back of a glass soaked in oil, we place it in the middle of each ball, apply light pressure, then 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. Once they are all done, we cover with film and let it rest for about 25 minutes.
6. After that time, we place the glass on top of the film, to again exert light pressure. We will do this again, since after fermentation, the hole 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 this were the case, the bun would remain hard after baking.
8. Once these recommendations have been clarified, we continue with the process.
9. We fill the gaps with our creams, brush the leaves with the beaten egg and sprinkle the almonds.
10. Oven preheated to 180°, heat up and down
11. We bake for about 20 min.
12. We turn off and remove to cool on a rack.
13. Once cold, we can sprinkle them with icing sugar.
14. ONLY LEFT TO ENJOY, GOOD PROFIT