Name: Chestnut Red Bean Soft Meal Bun
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 250g High-gluten flour; 45g Caster sugar; 82g water; 3g salt; 3g yeast; 30g butter; 50g yolk; 25g milk; 8g milk powder; 300g Chestnut and Red Bean Paste; Some Egg white; Some White sesame; Some honey

Chestnut Red Bean Soft Meal Bun

by Q pig baby

4.8 (1)

Favorite

Difficulty

Normal

Time

Serving

The meal bag in the restaurant gave me the impression that it was sweet, soft and delicious: the surface was brushed with a layer of honey, and it was soft in one bite, with the classic barbecued pork filling inside. It was a combination of Chinese and Western, and it was not greasy to eat. Cantonese flavor is such a preference for sweets. Chestnut and Red Bean Soft Meal Buns use the oil-free and low-sugar chestnut and red bean filling produced by Tianzhilin instead of the traditional char siu filling. The crust is whole egg yolk bread, and the soft foundation has an egg flavor. The overall taste is sweet but not greasy . Learn how to cook’s golden keluli 12 cup molds. It’s not sticky at all and no oil is needed. The bread comes out as soon as it’s baked. The beautiful texture adds a bit of beauty to this soft meal bag. Understand the drop. "

Chestnut Red Bean Soft Meal Bun

1. Put the bread ingredients except butter into the bucket of the bread machine in the order of liquid first and then solid, and start the IMix kneading program to knead the dough for 20 minutes.

2. After the first kneading, add butter and start the IMix program again for 30 minutes.

3. Check the expansion of the dough, just pull out the film, not a beautiful glove film.

4. The dough is fermented in a warm place to double its size.

5. After the fermentation is complete, roll out the exhaust.

6. Divide into 12 equal parts, roll round, cover with plastic wrap, and relax for 15 minutes.

7. In the process of sowing the noodles, divide the chestnut and red bean paste into 12 portions, 25 grams each.

8. After the dough is relaxed, wrap it in the filling.

9. Tighten the mouth, spheronize, and put the mouth down into the Caluli 12 continuous mold, and place it in a warm place for secondary fermentation.

10. Take out after about 40 minutes of fermentation. Brush the surface with egg white and sprinkle with white sesame seeds. Preheat the oven at 180 degrees for 5 minutes, put it in the middle layer, bake for 18 minutes and take it out.

11. After being out of the oven, spread a layer of honey on the surface of the bread, then remove the bread from the mold and transfer it to a cooling rack to cool.

12. The bread is soft, full of egg yolk flavor, and the sweetness of the filling.

Tips:
Because this bread is made with a lot of egg yolks, if you encounter stale eggs, the fishy smell will be stronger. Solution: In the process of kneading, add a small amount of vanilla powder or 1 teaspoon of vanilla extract to remove the smell.