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Enjoy your favorite without too much hassle! The buns are soft and tender. And because I love recipes for quick meals, they are cooked too fast.
Ingredients for Yeast-free mini-buns
- Milk - 90 ml
- Sugar - 2 tbsp
- Egg white - 1 piece
- Vegetable oil - 2 tbsp
- Flour - 250 g
- Leavening agent - 1 tsp.
- Sour cream
- Pasta chocolate
- Yolk egg - 1 piece
Step by step instruction of cooking Yeast-free mini-buns
Sift the flour with the baking powder, add salt.
Separately mix sour milk with sugar and protein, mix.
Pour the liquid mixture into the dry, add the vegetable oil and knead the dough. The dough should be elastic and almost not stick to hands. For 30 minutes put into the fridge.
Turn the oven on 200*. Divide the dough into 4 parts. From each roll the dough into a thin layer.
The first 2 parts to grease with sour cream and a sprinkle of cinnamon. Roll roll and cut into equal parts.
And the other 2 parts to coat chocolate paste. Roll roll and cut into equal parts.
Spread on a baking sheet covered with paper (my Mat). Grease the muffin (egg yolk+1 tsp of sour cream). Bake to blush in 20 minutes. At the end of the buns to cool.