# Fourth Baking Contest and is Love to Eat Festival# Light Cream Bean Paste Buns
1.
Prepare the ingredients.
2.
For all ingredients except yeast, put liquid, sugar and salt diagonally first, and put bread flour at the end.
3.
Choose a kneading procedure for 20 minutes.
4.
Take out the mixed dough and put it in a large bowl, cover with plastic wrap and let it stand for more than 30-60 minutes. (Because I have to make the second dough, I took out the dough. If you only do it once, you can let it sit on a damp cloth on the lid of the bread machine without taking out the dough)
5.
After the dough is set aside, a rougher film can be pulled out.
6.
Put the dough back into the bread bucket, put in the yeast, and perform a kneading process for 20 minutes.
7.
After a program is over, the dough can be pulled out of a relatively transparent film, that's it.
8.
The dough is divided into 16 equal parts, rounded separately, and covered with plastic wrap.
9.
No need to slack, the front spheronization and the back spheronization are ready, and the front one can be used directly. Take a dough and roll it out as shown in the figure. While pressing it thinly, both the upper and lower sides can be operated according to your own habits. If I say that squares don’t look like, ellipses don’t look like, and rectangles don’t look like).
10.
Squeeze the bean paste into the bean paste. The bean paste is bought without the weight. You can squeeze it at will. You can also choose other fillings.
11.
Roll up from bottom to top, pinch the seal tightly.
12.
Everything is done, put in a 28*28 baking pan, ferment in the oven, put a bowl of hot water in the oven to increase the humidity, and ferment for about 40 minutes.
13.
After the buns are fermented, take out and brush the whole egg liquid, and preheat the oven at 190 degrees for 5 minutes.
14.
Cut two pieces of greased paper and put it on top of the bag, sift in an appropriate amount of bread flour (this step can be omitted).
15.
Put the raw bread into the middle layer of the preheated oven at 180 degrees for about 20-23 minutes, take out the baked buns and put them in the baking net, dry them until they are hand-warmed, and store them in a fresh-keeping bag (don’t put them in the refrigerator, If you can’t finish it, freeze it and keep it in the oven for 5 minutes.)
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Tips:
1. The water absorption rate of flour is different, the amount of milk can be reserved about 10 grams, depending on the situation to add as appropriate;
2. The baking temperature is adjusted according to the own oven, and the baking temperature and time are for reference only;
3. During this period of time, the dough will gradually become gluten, and the film will appear quickly after adding yeast and butter. (There is no butter here) is more suitable for people who are pressed for time and can eat delicious bread in the shortest time .
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