Soccer bean bun
By VicentaLakin
IT'S SO DELICIOUS
Recipe Recommendations
- butter 50 grams
- fine sugar 80 grams
- whole egg liquid 15 grams
- low powder 70 grams
- milk powder 30 grams
- honey red bean 100 grams
- high powder 250 grams
- yeast 3 grams
- white granulated sugar 30 grams
- salt 2.5 grams
- milk 50 grams
- qingshui 60 grams
- sweetening
- baking
- several hours
- ordinary
Steps for Soccer bean bun
1
1. All staples (except butter) in bread drums
2
Bread machine selection "and face" procedure adjusted for 10 minutes
3
After the procedure has been completed, the softened butter continues with the "Stand Face" procedure for 10 minutes
4
After the procedure has been completed, the softened butter continues with the "Stand Face" procedure for 10 minutes
5
5. Excerpt the noodle, rounded and placed in the container for the first fermentation, 30 degrees, 75% humidity, 60 minutes
6
At this point, prepare the soccer. Butter must be softened and evenly mixed with other materials and placed in the freezer room
7
The pasta is fermented to about twice the size
8
8. Split the noodle into six equals, round the air, covering the film for 10 minutes
9
Take out the small noodles and grow the tongue
10
10. Horizontally placed after turning over, flattening down the bottom, taking a suitable amount of honey beans with two thirds of the face
11
10. Horizontally placed after turning over, flattening down the bottom, taking a suitable amount of honey beans with two thirds of the face
12
12. Decentralization to the membrane Medium
13
13. Second fermentation in a fermentation box, 33 degrees, 85% humidity, 30 minutes, approximately twice the original fermentation
14
14. Bread embryos are removed, cones are removed from the freezer, divided into six equals, and they grow on tongues of similar size and bread embryos, covered on bread embryos
15
15. Egging fluid
16
16. Put it in the middle of a preheated oven. Fire 170 degrees up and down. 23 minutes
17
The finished chart。
18
The finished chart。Soccer bean bun Make Tips
1. The timing of the washing of the bread machine shall be determined by the performance of the bread machine and the condition of the face, and shall not be followed blindly. 2. The fermentation time shall be adjusted to the fermentation state of the noodles. 3. The temperature of the bakery time is for reference purposes only and is adjusted to the oven performance and baking habits。