1. Take a pot and weigh the ingredients in the dough: 180g high flour, 3g yeast, 108g water, and form a dough.
2. Knead into a smooth dough, cover with plastic wrap and ferment 2.5 times the size.
3. The kind of dough after fermentation.
4. Take the bread machine bucket, weigh all the ingredients of the main dough (except butter): high-flour 45g, low-flour 30g, cotton white sugar 38g, salt 3g, and egg liquid 46g all into the bread machine.
5. In order to mix evenly faster, tear the seed dough into small pieces and add it to the main dough.
6. Knead until the base expands and add butter. (This picture is the state without adding butter)
7. After the base is expanded, add butter that has softened at room temperature. Continue to knead until the thin transparent glove film can be pulled out.
8. Glove film. (Knead for about 16 minutes after adding butter)
9. Take out the kneaded dough, knead it round, cover with plastic wrap and let it stand for 30 minutes at room temperature.
10. After 30 minutes, divide the dough into 9 equal parts. Rub the plastic wrap on the round lid and relax for 15 minutes.
11. Prepare 9 servings of 8g red bean paste. spare
12. After relaxing, take a dough and roll it into an oval shape
13. Pinch left and right
14. Rub into a radish shape
15. Rub the lid on the plastic wrap and relax for 5 minutes.
16. Roll out a long triangle into the bean paste.
17. Roll up
18. Rolled shape
19. After being rolled in sequence, they are put into the oven for fermentation. Put a bowl of warm water at the bottom of the oven to increase humidity and help fermentation. (Fermented to double size).
20. After fermentation, brush a thin layer of egg liquid on the surface, sprinkle with almonds for decoration, and put it in a preheated oven at 170 degrees for 20 minutes. (The specific temperature is based on your own oven).
21. Baked
22. Very soft
23. You can also tear it and eat it! (This picture was taken at night with chromatic aberration)
24. Will also be brushed!
Tips:The above water ratio is for reference only, the water absorption of each type of flour is different, please pay attention to observe the appropriate increase or decrease.
