Cream red bean steak buns
By JulianBoyer
Ingredients: salt,light cream,butter,whole egg liquid,sugar,yeast,high-gluten flour,fresh milk,low-gluten flour
Recipe Recommendations
- high-gluten flour 350G
- low-gluten flour 100G
- fresh milk 240G
- whole egg liquid 60G
- light cream 50G
- butter 50G
- yeast 5G
- salt 3G
- sugar 50G
- milk fragrance
- baking
- several hours
- ordinary
Steps for Cream red bean steak buns
1
All ingredients except butter are mixed into a dough. The liquid ingredients are appropriately adjusted according to the water absorption degree of the flour. The dough should be softer and easier to stretch.
2
It will be very sticky at first, but as the gluten gradually forms, it will become less sticky. It can be pushed, kneaded, and thrown. In short, it can save as much effort as possible.
3
Take a small piece of dough that will tear open the film, but it will crack easily and not be thin. At this time, you can add softened butter
4
After the butter is kneaded into the dough, the dough will become very sticky. After all the butter is kneaded into the dough, beat the dough about 100 times
5
At this time, the dough can pull out a large film. By the completion stage, this dough can be used for toast. Unfortunately, the mold is not at hand, so let's make some rows.
6
Round the dough and ferment until twice as large in a warm place, about 1-1.5 hours.
7
Touch your fingers with dry powder and stick it in without retracting it and then collapse.
8
After exhausting the dough, it is divided into 15 dough pieces, each weighing about 50G. After being rounded, it is relaxed for 15 minutes.
9
After rolling twice, spread the honey red beans and roll them into rolls.
10
The rolled dough is discharged into a baking sheet in turn and put into the oven for secondary fermentation. The method is to preheat the oven at 100 degrees for 1 minute, and put a bowl of boiling water at the bottom to create the right temperature and humidity for about 50 minutes.
11
Brush the dough with whole egg liquid, sprinkle with white sesame seeds, put it into a preheated oven at 180 degrees, bake for about 25 minutes, color the surface and cover with tinfoil.
12
It's baked. Let it cool before eating. The freshly baked bread is not good for the stomach.Cream red bean steak buns Make Tips
1. This amount of dough is a bit difficult to knead by hand, but it's all for exercise. 2. It can be replaced with other fillings and it is just as delicious. Bread with light cream is fragrant! 3. When I first started baking bread, I always baked stones, but now I finally have a clue. First, the dough must be kneaded in place, otherwise the secondary fermentation cannot be carried out. Second, the temperature of the primary fermentation of the dough cannot be too high, otherwise the secondary fermentation will fail after the dough is spread, and the finished product has a sour taste and a rough taste.