Because I made it twice ~ the recipe is doubled ~ the result is 12 portions, if you don't need so much ~ just divide the ingredients by 2. It was made in 6 copies.
At first, I prepared 12 ham sausages. But my mother said she wanted to eat bean paste, so she temporarily changed it to 6 ham sausages and 6 bean paste.
ham bun
By BritneyHauck
Recipe Recommendations
- bread flour 400 grams
- fine sugar 64 grams
- milk powder 16 grams
- butter 40 grams
- water 240 grams
- egg 40 grams
- ham sausage 3 pieces
- ketchup appropriate amount
- bean paste appropriate amount
- salt appropriate amount
- sweet and sour
- baking
- three-quarters of an hour
- ordinary
Steps for ham bun
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A large collection of ingredients ~(The red plate was weighed in advance, so the water was a little turbid. It was not a hygiene problem).
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Step 1: Put all the ingredients except butter and knead until the dough surface is smooth, add butter and knead until the expansion stage, and place the dough in a warm place for basic fermentation (I remembered that the yeast was not there when I put down all the butter. Later, I remembered to put it down quickly and kneaded for a while, but fortunately it didn't affect the fermentation).
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The dough was cooked, chubby ~ I poked several holes in it.
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Step 2: After the basic fermentation is over, remove the dough and exhaust it, divide it into 12 pieces, round and relax for 15 minutes.
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Step 3: Take 6 small portions of dough and rub the dough long. It is not easy to rub it to the right length at one time, and then relax for a little while. Connect the ends of the long noodles and pinch them tightly into a "0" shape, and arrange them on the baking sheet., place them in a warm and moist place for final fermentation. (There were two more that couldn't fit on one baking sheet, so I put the other two separately).
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Take the remaining 6 small dough, roll out the dough slightly (or flatten it with your hands), wrap it with 1 tablespoon of red bean paste filling, close the dough tightly and face down, then roll it into a round cake shape, hold the dough with your hands, and use scissors to cut 4 openings about 2 cm wide on the edge of the dough, and then cut each two adjacent openings, for a total of 8 equally spaced openings. Finally row on a baking sheet and place in a warm and moist place for final fermentation. After finally fermentation and acceptance, brush the surface with egg liquid and sprinkle with sesame seeds.
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Step 4: Finally, after fermentation, place the ham sausage in the middle of the "0"(because the ham sausage is longer, I am in half everything).
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Step 5: Brush the surface with egg liquid.
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Step 6: Squeeze salad dressing back and forth and sprinkle appropriate amount of chopped chives.
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Finally, put it into a preheated oven at 180 ° C, the middle layer, and heat it up and down for 15 minutes. (Both types of bread)
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Bean paste flower-shaped bread.