#aca烤明星大赛# Melaleuca Shredded Bean Paste Buns

Name: #aca烤明星大赛# Melaleuca Shredded Bean Paste Buns
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 4g yeast; 120g water; 15g Sugar; 150g A high-gluten powder water; 150g b high-gluten flour; 25g syrup; 2g salt; 1 piece egg; 28g butter; Some Red bean paste

by West Horse Gardenia

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

My child returned from a trip to Guangzhou and brought me back the red bean paste that I loved for generations. I haven't made bread for a long time. Today, I used this bean paste to bake Melaleuca shredded buns. The baking process is really fragrant, and the product is especially attractive after it comes out. Baked bread that I like dark colors, and it tastes superb. Eat it in your mouth. The mouth is full of thick butter and sweet bean paste. After cutting it, it is even more pleasant. The very beautiful texture. The more you look at it, the more you like it. "

#aca烤明星大赛# Melaleuca Shredded Bean Paste Buns

1. Mix the water and yeast of the medium material A first, then pour in the sugar, and finally pour in the high powder. It is not necessary to knead, just use chopsticks to stir and mix. Cover with plastic wrap and put it in the refrigerator to ferment and ferment for more than 12 hours.

#aca烤明星大赛# Melaleuca Shredded Bean Paste Buns recipe

2. Take out the middle kind of dough from the refrigerator, put it in the mixing bucket of the cook machine after the room temperature is warmed up.

3. Add the ingredients except butter in the main dough B and knead until the gluten expands.

4. Add softened butter.

5. Continue to knead to the complete stage, you can pull out a large piece of film.

6. Round into a basin, cover well, and ferment to double the size.

7. Take out the dough, press and vent, and roll it into large pieces.

8. Spread the red bean paste evenly on 2/3 of the dough. 91

9. Fold up the remaining one-third of the dough.

10. Fold down the dough with red bean paste to form a three-layered crust.

11. The folded dough is evenly cut into small pieces.

12. The uniform code is placed in a non-stick mold. Perform 2 fermentations.

13. When the fermentation reaches 8 minutes full, the surface is brushed with egg liquid.

14. Bake for 30-40 minutes in the middle and lower layers of the upper and lower tubes in a 170-degree oven.

15. Take it out and let it cool.

Tips:
If the mold does not stick well, you can put less butter in the mold first. The baking time and temperature need to be adjusted according to the temper of your oven.