Bean paste bun
By KieranBoyer
When it comes to baking bread and cakes, I make very little. First, I find it troublesome to toss and toss. Second, I feel that the butter and sugar in them are always higher than those of Chinese pasta. If the amount of these ingredients is reduced, the taste will be great. I will love it so much that I don't want to make it from a health perspective.
Recipe Recommendations
- high-gluten flour 250 grams
- milk 125 grams
- dry yeast 3 grams
- eggs one
- milk powder 8 grams
- butter 20 grams
- bean paste 30 grams
- egg liquid appropriate amount
- salt 2 grams
- sugar 30 grams
- salty and sweet
- baking
- an hour
- ordinary
Steps for Bean paste bun
1
Prepare the ingredients.
2
Pour the dried yeast into the milk and mix well.
3
Pour the high-gluten flour, eggs, milk powder, salt, and granulated sugar into a large bowl and mix. Add the milk and mix to form a dough. Add the butter, and knead until the expansion stage.
4
Fermented in a warm place to 2.5 times the size (use your fingers to insert a hole in the middle, the hole will not collapse or shrink, and you will feel a slight upward resilience).
5
Remove the fermented dough and divide it into 6 portions, knead each dough into a round shape, cover it with a wet towel, let sit and relax for 10 minutes.
6
Roll the relaxed dough into a round shape with a rolling pin and wrap it in bean paste buns.
7
Brush a layer of whole egg liquid on the surface of the bread, and ferment for 30 minutes (place in the oven, etc., and add a bowl of hot water).
8
Preheat the oven to 190 degrees, place the upper middle layer in the oven, and bake for about 10 minutes until the skin turns golden.