Bean Paste Meal Buns
by Fatty Mushroom
Favorite
Difficulty
Easy
Time
15m
Serving
3
Cough cough cough, the hand-candy star in the baking industry has reported again. I am starting to worry about what I eat for breakfast every day. Homemade red bean paste, homemade small meal bag, put several spoons of milk powder in it, and bake. When it was right, the milk was fragrant. It is still very soft after a day’s storage. You can smell a strong milk fragrance through the fresh-keeping bag. The freshly baked bread has a strong wheat aroma. The homemade bread has a short shelf life. The bread will age after a long period of time, and it will become very It's hard, come and try.
Some tips on making bread:
1. The water absorption of each flour is different. When making it, you should adjust it according to the water absorption of your own flour. Don't pour all the water in at the beginning.
Leave a part to observe the later situation. It depends on whether to add more water or some flour. The overall situation is a little bit dirty, but not too bad.
2. When the dough is mixing, it is wrapped in a mixing knife and hits the wall of the bucket vigorously. This is the key to the film. The soft dough can make the film better, so the amount of water and flour needs to be tested several times to get a suitable flour ratio. If it is too bad, it will stick to the wall of the barrel and it will be difficult to turn. If it is too dry, the dough will not roll on the knife but spin around. The best condition is that the dough is wrapped in the mixing knife and it is turned and hits the wall of the bucket without being too sticky.
3. Fermentation can be placed in the oven to ferment. Now the temperature is relatively high, or it can be placed at room temperature, covered with wet gauze, if the temperature is low, you can put it in the oven, adjust to the fermentation mode, and put another A small bowl of hot water is enough.
Some tips on making bread:
1. The water absorption of each flour is different. When making it, you should adjust it according to the water absorption of your own flour. Don't pour all the water in at the beginning.
Leave a part to observe the later situation. It depends on whether to add more water or some flour. The overall situation is a little bit dirty, but not too bad.
2. When the dough is mixing, it is wrapped in a mixing knife and hits the wall of the bucket vigorously. This is the key to the film. The soft dough can make the film better, so the amount of water and flour needs to be tested several times to get a suitable flour ratio. If it is too bad, it will stick to the wall of the barrel and it will be difficult to turn. If it is too dry, the dough will not roll on the knife but spin around. The best condition is that the dough is wrapped in the mixing knife and it is turned and hits the wall of the bucket without being too sticky.
3. Fermentation can be placed in the oven to ferment. Now the temperature is relatively high, or it can be placed at room temperature, covered with wet gauze, if the temperature is low, you can put it in the oven, adjust to the fermentation mode, and put another A small bowl of hot water is enough.
