Caramel Honey Peas

Name: Caramel Honey Peas
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 300g Flour; 3g salt; 4g yeast; 155g milk; 40g egg; 40g fluff marshmallow; 15g Salad oil; 100g Honey bean; 10g Whole egg liquid; 5g Coarse sugar

by Wandering stars

4.9 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

3

A quick-handed bun with simple operation method and fast fermentation method, which greatly shortens the production time.
The small caramel-flavored honey beans are small, one bite, and the sweet honey beans are very suitable as snacks.
Use fluff caramel-flavored marshmallow instead of white sugar, no butter, only a small amount of salad oil, it can be regarded as a relatively healthy bread, it is less burdensome to eat, and the finished product has a little more caramel flavor. .

Caramel Honey Peas

1. Put in dry ingredients such as flour, salt and yeast first

2. Mix all dry materials evenly

3. Put in fluff caramel flavored marshmallow

4. Put in wet ingredients such as eggs, milk, salad oil, etc.

5. Knead to expanded state

6. The dough is rounded, covered with plastic wrap, and fermented for about 30 minutes

7. If the time is tight, you don’t need to ferment completely at the first shot, you just need to see the expansion and enlargement.

8. Take out the fermented dough and roll out a rectangular cake

9. Spread the honey beans on the pancakes, leaving one third to not spread

10. Fold the two sides in half, pinch the ends together, and roll out thin with a rolling pin

11. Fold again

12. Relax for a while and roll out into a pancake with a thickness of about 5mm

13. Cut into small squares with a side length of 2cm

14. Put the cut squares into the baking pan, reserve enough space for fermentation to avoid sticking

15. No need to perform two shots, brush the egg liquid directly, sprinkle with coarse sugar for garnish, and let it stand at room temperature for about 20 minutes. The rest time can be 180 degrees to preheat the oven

16. After the oven has been preheated, put the baking tray into the lower middle of the oven, bake for 15-18 minutes, and take it out depending on the color.

17. After the baking is completed, turn to the air line to cool down, seal and store

Tips:
1. The amount of liquid is adjusted according to the local dry humidity and the hygroscopicity of flour, and 10g of milk can be reserved.
2. The specific temperature and time of baking in the oven should be determined according to your own oven.
3. After baking, let it cool in the air and keep it sealed, and eat it within three days.
4. Honey beans can also be replaced with chopped red dates, dried cranberries, raisins and other materials.
5. One shot can be fully fermented or semi-fermented according to your own time. However, if Xiaofang cuts the honey beans and puts them into the baking tray, they don't need to send them twice, otherwise they will be deformed and crooked after baking in the oven.