How to Make Buffalo Horn Bread in the Oven

Ingredient:

• 300 grams of flour
• 130 ml unsweetened fresh milk
• 20 gr sugar
• 5.5 grams dry yeast
• 1/2 chicken egg
• 25 grams of unsalted butter, softened
• Set aside 70 grams of unsalted butter

For brushing the cake: 1/2 egg + 1 tablespoon unsweetened fresh milk dissolved in 1 cup.

If you like jam or chocolate, you can add it to the cake. I had some pineapple jam left over, so I used pineapple jam as the filling. You can also make sausage filling for your baby if you like.

Making:

Step 1: Mix flour + sugar + salt in a bowl, then add yeast + eggs + butter and warmed milk. Use gloves to mix or knead well at once. When the dough comes together into a soft, non-sticky mass, let it rest for 50 minutes.

Step 2: After the incubation time, the dough has now doubled in size. Take the dough out and knead it again. At this time, the dough will be a bit sticky to your hands. Sprinkle a little flour on the dough to make it easier to work with.

First, you roll the dough flat, add thinly sliced ​​butter, fold the 4 sides, then roll the dough lengthwise, fold it into 3 parts, then roll it again along the long mat. You roll 4-5 times like that before.

Roll out 1 large rectangular piece of dough with a thickness of about 2 mm-2.5 mm. Cut the dough into isosceles triangles. Put a little jam (if any) on the big edge and roll slowly to form a croissant.

Place the cake on a tray and let it rise for 1 hour until it expands. Then brush a layer of custard on your face, then sprinkle some black sesame (if any).

Step 3: Preheat the oven for a few minutes at 180 degrees Celsius. Then put the cake tray in the middle of the oven, bake for about 18-20 minutes until the beautiful golden cake is cooked and fragrant. Turn off the oven, take out the cake tray.