Name: Bean Paste Meal Buns
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 250g High fan; 15g milk powder; 1 piece egg; 100g milk; 20g butter; 30g Sugar; 3g yeast; 2g salt; 250g Red bean paste; 20g Animal whipped cream

Bean Paste Meal Buns

1. Put all the ingredients except butter in the bread machine (a little egg can be reserved for brushing the surface), start the dough mixing program for 30 minutes, then add butter and dough for 30 minutes, the dough should be alive to form a film after gently stretching the dough It is a complete stage, and it is not easy to break. Then the first fermentation takes about 40 to 50 minutes.

2. Fermentation is about twice as large as the original. Use your fingers to dip the flour into the hole, so that the hole does not immediately retract or collapse immediately.

3. Exhaust, divide into 16 equal parts, round, cover with plastic wrap, and let stand for 15 minutes.

4. At this time, you can roll the red bean paste into 16 balls of appropriate size, which is the bean paste filling.

5. Use a rolling pin to roll each small piece of loose dough into a round shape, wrap it with red bean paste, and arrange it in a baking tray at a certain interval. If it is not non-stick, spread oiled paper. I am a golden plate. .

6. Put the baking tray into the oven for the second fermentation, about 40 minutes, you can put a bowl of hot water in the oven, if it is cold, change it on the way. When fermented to about twice as big, take out the oven, coat the reserved egg liquid on the top, squeeze the salad dressing for decoration. At this time, you can preheat the oven.

7. Zhongchen 30S oven, after preheating at 170 degrees, put it in the baking tray, bake it for about 18 minutes with the upper heat of 160 and the lower heat of 170, and cover with tin foil after coloring. It's so beautiful and sweet! If you can't finish it, you can seal it in the bag before it has completely cooled, and you can have breakfast the next day!

Tips:
1. Do not add the liquid all at once, reserve 10 grams, and add it according to the state of the dough.
2. Reserve a little when opening the egg to brush the surface, so you don't need to open another egg.