Bean Paste Crisp Bread Rolls

Bean Paste Crisp Bread Rolls

1. Mix all the flour materials in the dough, dig a hole in the flour pile, and pour all the liquid ingredients.

2. Use a spatula to mix the flour and water into a floc.

3. Combine the noodles with your hands.

4. After kneading the dough in the basin until the dough is not sticky, transfer it to a non-stick silicone pad to continue kneading, matching the movement of beating.

5. Take a small piece of dough and inspect it, and a rougher film has appeared.

6. Add the softened butter.

7. Continue to knead the dough until a large, hard-to-break film appears.

8. Reunite the dough and cover with plastic wrap.

9. The base fermented to double the original volume.

10. During fermentation, crispy grains are made. The butter is softened at room temperature and beat evenly with a manual whisk.

11. Add soft sugar and continue beating until the sugar and butter are well mixed.

12. Sift in low-gluten flour.

13. Knead it with your hands into small granules.

14. After the basic fermentation is over, take out the dough, vent, round it, cover with plastic wrap and relax for 15 minutes.

15. Flatten the dough, roll it into a rectangle, and spread a layer of red bean paste on the surface.

16. Roll up the dough from top to bottom to form a dough roll, pinch the bottom edge tightly.

17. Divide the noodles into 10 equal parts, with the cut side facing up, place them on a baking tray lined with greased paper, and press them slightly flat.

18. Cover with plastic wrap and ferment for the second time to 1.5 times the original volume

19. After brushing the surface with egg wash, sprinkle with crumbs.

20. After the oven is preheated, heat it up to 190°C and down to 160°C, and bake for 15 minutes. After being out of the oven, let it cool and keep it sealed in a fresh-keeping bag.

Tips:

1. In the final shaping, the dough should be slightly flattened to prevent the center from bulging too high during the second fermentation.

2. In addition to red bean paste filling, purple sweet potato, chestnuts, etc. can also be used for filling.

3. The effect will be better if the bread paper film is used, and it can prevent the side interface from cracking during baking.