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1
First put 130 grams of warm milk and 3 grams of yeast together and let it sit for 5 minutes to allow the yeast to activate. -
2
Put together 200 grams of high-gluten flour, 30 grams of white sugar, 1 gram of salt, and 1 egg. -
3
Add the activated milk yeast and mix well with chopsticks to form a dough. -
4
Cover with plastic wrap and let rise for 20 minutes. -
5
After the dough has risen, add 20 grams of melted unsalted butter. -
6
Beat and knead for about 5 minutes until the dough is a little smooth. -
7
Cover with plastic wrap and let rise for 1 hour until doubled in size. -
8
After the dough has risen, take it out and deflate it. -
9
Knead with your hands for about 1 minute. -
10
First roll it flat and then cut it into small pieces. 
11
Then round the pieces and arrange them closely on the baking sheet.-
12
Continue to put it in the oven for fermentation. The fermentation environment is a temperature of 30°C and a humidity of about 70%. Put a bowl of hot water in the oven to help fermentation. -
13
After fermentation reaches 1.5 times, take it out and brush the surface with milk liquid. -
14
Continue into the oven and start baking. The oven temperature is 170°C and bake for 15-17 minutes. Check the surface of the oven for the last 5 minutes and cover with tin foil to prevent the surface from being too burnt. -
15
After baking, brush a layer of unsalted butter to increase the color and brightness of the surface. -
16
Mini no-knead buns, complete O(∩_∩)O -
17
The bread is also brushed and very soft in the mouth. -
18
It is hot and fresh out of the oven. It is super soft and delicious in the mouth. -
19
After trying it several times to save time and effort, I kneaded out the film in 10 minutes. Even a novice would hardly fail.