Bean Paste Twisted Bun
1.
Pour all the main dough materials except butter into the bread bucket, then put the bucket in the bread machine and fix it, start the "dough" program, including two stages of kneading + fermentation, the default duration is 1:40
2.
15 minutes after the program starts, add butter that has softened at room temperature
3.
After kneading the dough, the program automatically enters the fermentation stage
4.
Wait until the program is over and fermentation is complete
5.
Take out the fermented dough and knead it to exhaust air
6.
Divide into 5 parts
7.
Relax for 15 minutes after spheronizing separately
8.
Take a loose dough and roll it into an oval shape
9.
After turning it over, arrange it into a rectangular shape and thin the long side
10.
Spread a layer of bean paste filling on the surface, and pay attention to leaving a blank at the bottom edge
11.
Roll up from top to bottom and pinch the seal tightly
12.
Cut the dough in half lengthwise, being careful not to cut it completely, leaving one end connected
13.
Roll the two halves together facing each other and pinch the ends together
14.
Put the shaped dough into the processed mold one by one, and put it in a warm and humid place for final fermentation
15.
Fermented
16.
Brush a layer of egg liquid on the surface
17.
Sprinkle some crispy grains
18.
Put it into the middle and lower level of the preheated oven, 180 degrees for about 25 minutes
19.
Demould immediately after being out of the oven, and keep it sealed after cooling.
Tips:
1. This shaping method is very simple. Just cut the rolled dough in half and roll it together. You can put it in the mold like I did, or you can put it on the baking tray alone to bake it~
2. The crispy grains are still left over from the previous use, and they can be stored in the refrigerator for a long time. .
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