Light cream bean buns
By VicentaLakin
Recipe Recommendations
- bread flour 375 grams
- yeast 4 grams
- salt 5 grams
- fine sugar 40 grams
- light cream 150 grams
- milk 120 grams
- butter 35 grams
- honey red bean appropriate amount
- milk fragrance
- roast
- several hours
- ordinary
Steps for Light cream bean buns
1
Materials other than butter and bean beans are placed in bread drums。
2
Selecting and face-to-face, running a program after checking the face-to-face, has some dilatoryness。
3
Add softened butter and continue with a face rub。
4
Look at the noodle, pull out the film。
5
Collapse the noodles and select room temperature or frozen fermentation according to individual schedules. I was preparing the noodles in the morning and I went home from work to follow up, so I chose to freeze the fermentation。
6
It's a fermented fermentation in eight hours. If there is time, room temperature fermentation is now about 1 - 1.5 hours to complete。
7
The fermented pasta is aired in 16 copies, rounded and covered with a lax film for 15 minutes。
8
Take a nice, loose noodle and turn it into an elliptical。
9
Turn over and fold around the long side to one third in the middle。
10
Long again, under the thin。
11
Put on a proper homemade bean。
12
From top to bottom。
13
Then do the rest of the bread。
14
I fermented the warm and wet place last, and I put the oven in the oven, with a bowl of warm water to increase humidity. As shown, this is a good couple of noodles。
15
On the surface。
16
Cut the knife。
17
The mid-level of the preheated 180-degree oven, with a fire up and down, baked for about 25 minutes, baked bread was taken out in time and laid cold on the grill。
18
It's finished, it smells like milk。
19
Unbelievable soft。