#aca烤明星大赛# Honey Bean Meal Buns
1.
Add water, egg liquid, salt, milk powder, flour (a mixture of high-gluten powder and ordinary powder) to the basin in turn, and sprinkle yeast on top.
2.
Stir with chopsticks until there is no dry powder, cover with plastic wrap, and refrigerate for 30 minutes (you can also knead the noodles directly, but this will allow the flour to fully absorb water and tend to develop faster, and it can also avoid too hot in summer and not kneading well. The noodles are fermented)
3.
The dough that has been awake for half an hour is placed in the bread machine and kneaded. (Because the water absorption of the flour is different, how do you see if the water is appropriate? The dough in the bread machine is in a ball shape and is thrown around by the mixing knife. The dough on the bottom, not sticking or sticking a small amount of noodles is almost the same)
4.
When kneading to the expansion stage, a membrane that is easily broken
5.
Add corn oil, knead until the fat is absorbed, knead and beat repeatedly. (In this step, I usually knead with my hands, and the oil splashes everywhere in the bread machine)
6.
When kneading to the expansion stage, a large piece of film can be pulled out, and it breaks into irregular shape.
7.
The kneaded noodles are rounded and put in a basin covered with plastic wrap to ferment.
8.
The fermented dough, press a small hole with your hands, without shrinking or rebounding. It means it's done.
9.
Press the dough with your hands to exhaust.
10.
Divide into 8 points, roll round, cover with plastic wrap, and let stand for 15 minutes.
11.
Take a dough that is still at rest, flatten it, roll it round, and wrap it in honey beans. Press again into small round cakes.
12.
The whole bread is placed in a baking tray and finally fermented. (Please ignore the greased paper on the baking tray. It's a pity to throw it out once, so I usually use it several times)
13.
Brush the fermented bread with egg liquid (how to judge whether this step is good? Press the dough with your hand, and it will bounce back quickly to indicate that it is good. If there is a small pit that does not bounce back, it means that it is a bit sent)
14.
Put it in the preheated oven, 180 degrees for 18 minutes.
15.
Toasted bread.
Tips:
1. The egg liquid is not so absolute, you can put more or less, but keep the liquid volume at 130g. 2. Those who like butter can put butter. I don't like the taste. 3. The baking time depends on the temper of your own oven. Generally, it is almost cooked after it is colored. 4. Generally, I have done it a few times and I think the recipe is good before sending it out. Some steps have been explained in detail. If there is something wrong, please advise me and learn together to make good bread.
