Brown Wheat Bean Paste Meal Buns
1.
The raw materials of the middle kind of dough: bread flour and high-sugar-tolerant yeast powder. Mix water and high-sugar yeast powder and let stand for a few minutes, pour it into bread flour, knead it into a smooth dough, cover with plastic wrap and leave it in the refrigerator to ferment for nearly 10 hours
2.
The raw materials of the main dough: medium type dough, bread flour, eggs, sugar, butter, salt, bean paste, brown wheat flour
3.
Add eggs (leave a little egg liquid to brush the skin of the bread), white sugar, medium-grade dough, crushed into pieces, bread flour and brown wheat flour into the bread bucket, start the dough mixing program
4.
When the flour forms a dough, add salt and continue mixing
5.
The dough gradually becomes elastic, add softened butter and continue mixing
6.
When the dough becomes smooth again and a thicker film can be pulled out, the dough can be taken out and placed in a round basin, covered with plastic wrap, and fermented at room temperature.
7.
When the dough slowly expands to twice its size, use your fingers to poke the dough, and it will not collapse or shrink, indicating that the dough has been fermented.
8.
Take out the dough and place it on a silicone mat, knead and vent, divide it into eight equal parts, knead and let it stand for 10 minutes
9.
Take out a small dough and roll it into a circle
10.
Wrap 10 grams of red bean paste into the dough
11.
Tighten the seal with a bun and turn it upside down. Make 8 small doughs in turn
12.
Put the bread dough into a rectangular non-stick mold, put it into the oven, and ferment at the fermentation stage
13.
The dough swells and rebounds by pressing it with your fingers, but it is slightly dented, you can take it out and brush the egg liquid to loosen the black sesame seeds. Preheat the oven to 180 degrees, lower the heat to 170 degrees, the preheating is complete, put the mold in the oven, bake for 18 minutes, take it out and let it cool before eating
14.
Finished product
15.
Finished product
Tips:
1. The temperature of the oven is set according to its own characteristics.
2. The water absorption of flour is different, and the amount of liquid in the recipe is used as a reference.
3. The bean paste stuffing I use is the finished product I bought.
4. Fancy bread does not need to knead out the glove film.
5. There is no bread machine, so I have to knead it by hand.
6. During the last few minutes of baking, watch the oven and cover with tin foil depending on the coloring to prevent the color from becoming too dark.
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