Carrot Bean Paste Meal Bun
1.
Raw materials (forgetting to put the ingredients in to shoot)
2.
All raw materials are put into the bread bucket and stirred into flocculent in the order of liquid first and solid.
3.
The first mixing procedure is 20 minutes (my machine uses a 20-minute procedure, and some 15 minutes, depending on the model)
4.
After the first kneading process is over, a thicker film can already be pulled out, and the dough enters the expansion stage.
5.
Put in the softened butter (forgot to take the picture, fill it with the other bread pictures before), and proceed to the second kneading procedure.
6.
The second kneading process is over, and the thin glove film can be pulled out. At this time, the dough has reached the complete stage (you need to make toast to this level, and the sweet bread expansion stage is fine, forget to take another picture and replace it)
7.
After the dough is rounded, it is put in the inner barrel of the bread machine for basic low-temperature fermentation (I use the yogurt fermentation menu that comes with the bread machine), and the fermentation is 2-2.5 times larger. It is better to dip your fingers in the powder and poke the holes without rebounding or collapsing. Then pour it out on the kneading pad to exhaust
8.
Divide the corresponding 12 equal parts, knead the circle, cover with plastic wrap and relax for 15-20 minutes. (This is a picture of making carrot toast, forget to take it and continue to change the picture instead)
9.
The red bean paste is also divided into 12 equal parts, one 15-20g. The small dough is vented and rounded, then flattened, wrapped in red bean paste, closed, and placed in the baking tray in turn. Put a plate of hot water in the oven, put the baking tray into the second fermentation to 2 times the size (temperature is about 37°C, humidity 75%), and replace it when the water is cold. It takes about 40-60 minutes. It will be cold in winter and ferment. Slower.
10.
During the preheating of the box, the upper and lower pipes are 180 degrees. After the dough is fermented for the second time, brush the whole egg liquid with a brush, and sprinkle the surface with sesame seeds, almond slices, and pine nuts (you can also leave nothing)
11.
Then put it into the preheated oven, the middle layer is 15-20 minutes out of the oven, and the top color should be covered with tin foil in time to avoid overheating.
12.
Take off the film and let cool
13.
All kinds of brushed, delicious
14.
Full of red bean paste
Tips:
1. The butter should be softened in advance, which is conducive to dough mixing; carrots can also be steamed and added.
2. The water absorption of the flour varies from one manufacturer to another, so please reserve 10g to increase or decrease. Because the bean paste is very sweet, you can reduce the amount of sugar in the formula if you don't like it.
3. It is relatively difficult to ferment in winter, especially for the first one. Here we use Baicui PE9500, menu 17 (yogurt fermentation stall, one is about 27°C). The kneading time is 20 minutes for one program, and the two kneading programs can be ended by using the post-oil method.
4. When the bread is finally fermented, it should be fermented to twice the size of the bread embryo when the filling is just wrapped; if the fermentation is too large, the fermentation will be over-fermented, the bread will become sour, the texture is poor, and the taste is not good.
5. The bread should be taken out of the oven and let cool in time. You can pack it when you feel the hand temperature. Don't wait until it's cold and pack it again, it will taste dry and hard. Freshly baked bread cannot be eaten right away, which is bad for the stomach. After overnight, the bread has a balanced moisture distribution and a better taste.
