Flaxseed Mochi Triangle Bun-q Inner Meng Bun
1.
Soak the flaxseed in water overnight, and drain the excess water before use.
2.
Knead the ingredients except butter and yeast into a dough for more than 30 minutes, then knead the dough in a bread machine for 10 minutes, add butter yeast and knead for about 15 minutes.
3.
Add the flax seeds soaked in advance (because the flax seeds are slippery, you can tear the dough into small pieces in this step, or add a little flour to the flax seeds, but don't add too much).
4.
Knead the flaxseed into the dough completely, cover it with plastic wrap or a damp cloth and leave it in a warm place.
5.
At this time we can make the filling. Except the red bean paste, mix the ingredients in the minced meat evenly.
6.
Then add red bean paste or honey red beans and mix well (the homemade honey beans I used are not particularly sweet, and the finished product is not very sweet. You can add some sugar if you like sweet ones).
7.
Stir it in the microwave or steam it in a steamer and stir well. (I steamed it by the way when I was cooking, but be careful not to let water enter it.)
8.
The dough has doubled in size.
9.
Divide into 9 parts and spheronize separately and relax for 15 minutes.
10.
Take a portion, thin it, and put it in the filling. (The filling is sticky, you can use disposable gloves or put a fresh-keeping bag on your hands to pinch a small ball, don't put too much, it is easy to spit the filling when baking.)
11.
Use the sugar triangle method to wrap it.
12.
Arrange one by one into the baking pan, bottom down.
13.
Put a bowl of hot water in the oven to ferment the stall to 1 time.
14.
Spray water on the surface and sift the powder. I cut a small star on it.
15.
Bake at 200 degrees for about 15 minutes. (Tin foil will be stamped depending on the coloring situation)
Tips:
1. Because the flaxseed is relatively slippery, you can tear the dough into small pieces when mixing with the dough, or add a little flour to the flaxseed, but don't add too much.
