1. Raw materials for dough preparation: bread flour and milk, high-sugar-tolerant yeast. Mix milk and high-sugar-tolerant yeast for a few minutes. Mix the yeast water and bread flour into a dough, and leave it in the refrigerator to ferment for about 10 hours.
2. The raw materials of the main dough: medium type dough, bread flour, brown wheat flour, eggs, red bean paste, salt, butter, white sugar
3. Put the ingredients except salt and butter into the bread bucket and start the dough mixing program
4. When the dough is formed, add salt and continue mixing
5. When the dough is slightly gluten, add butter and continue mixing
6. When the dough becomes smooth and elastic, take out the dough and arrange it into a round shape, and put it in a pot to ferment in a warm place. Flower-shaped bread does not need to knead out the glove film
7. When the dough is fermented to twice its original size, poke it with your finger, the hole will not shrink or collapse, and the fermentation will be completed.
8. After the dough is exhausted, it is divided into nine small doughs and let stand for 5 minutes
9. Take out a small dough, arrange it into a triangle and squash it
10. Roll out the three corners separately with a rolling pin
11. Take the red bean paste and place it in the center of the noodle
12. Lay the three corners together, then pinch the seal tightly to form a triangle bag, and make the rest of the dough in turn
13. Place the triangle bag on the baking tray, put it in the oven fermentation stall, put a bowl of boiling water at the bottom of the oven for fermentation
14. After 40 minutes, the triangle bag fermentation is completed, brush with egg mixture, preheat the oven to 180 degrees and lower the heat to 175 degrees. After the preheating is completed, put the baking pan in the oven, heat 180 degrees and lower the heat to 175 degrees, and bake 10 minutes, the surface is golden yellow and evenly colored, just take it out and let cool
15. The delicious red bean paste triangle bun is ready
16. 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. 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.
