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1
Ingredients: 130g high-gluten flour, 100g bean paste, 65g milk, 15g sugar, 12g butter, 6g fresh yeast, 1g salt, half an egg . -
2
Pour the ingredients except butter and bean paste into the mixing barrel of the bread machine, and start the dough mixing process, -
3
Stir the dough until smooth, add softened butter, and continue stirring. -
4
The dough can pull out the film, -
5
Roll into a round shape, place in a large bowl, cover with plastic wrap and ferment. -
6
The dough has doubled in size and fermentation is complete. -
7
Deflate the dough, divide it into 4 equal parts, roll it into a ball and let it rest for 10 minutes. Divide the bean filling into 4 equal parts as well. -
8
Take a piece of dough, flatten it, and wrap the bean filling in it. -
9
Pinch the cinch tightly and turn the cuff downward. -
10
Use a rolling pin to roll into thin slices, -
11
Make a cut on the surface to expose the bean paste. Be careful not to cut through to the bottom. -
12
Turn over and roll up from top to bottom, -
13
Press the bottom interface tightly, press one end into the other end and pinch it tightly. -
14
Place on a baking sheet, ferment until doubled in size, brush the surface with egg wash. -
15
Put in the oven, middle layer, heat up and downBake at 175 degrees for about 15-20 minutes. -
16
The surface is golden and comes out of the oven.
Tips
The amount of liquid needs to be adjusted according to the amount of water absorbed by the flour.
Baking time and firepower need to be adjusted according to actual conditions.