Name: Griddle Bean Paste Buns
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 2g salt; 4g yeast; 25g butter; 40g Sugar; 40g egg; 60g milk; 80g warm water; 10g cheese powder; 100g Plain flour; 190g High-gluten flour; Some Red bean paste; 2 pcs yolk; 15g Low-gluten flour

Griddle Bean Paste Buns

by Lao Fang Xiaoyu

4.8 (1)

Favorite

Difficulty

Normal

Time

Serving

I accidentally saw this bread on the Internet and thought it looked good, because I haven't made similar bread before, so I don't know what the ingredients of the grid are? Judging from the pictures on the Internet, it is neither salad dressing nor cheese; I suddenly remembered that it was ---Casta sauce?
It happened that the high-gluten flour was not enough when I made bread that day, so I had to add 100 grams of ordinary flour; when the weather was cold, it was even more troublesome to make bread. Fermentation was a big problem, and it was too late until all the fermented bread was baked; Fortunately, I used the correct custard sauce. Although the finished product is not as beautiful as the one on the Internet, it is generally satisfactory. If it is next time, it will definitely be better~~~"

Griddle Bean Paste Buns

1. The yeast is melted with warm water and poured into the main ingredients except butter

2. Knead a little and put it in the refrigerator to stand overnight

3. Take it out and put it in the bread machine to knead for a while and add softened butter

4. Then start the kneading program and knead until smooth and extended

5. Fermented to 2.5 times larger

6. Take out the dough and ventilate and divide, and then rub the round cover film to relax for 15 minutes

7. Take a dough and wrap it with some red bean paste

8. After rounding, the sealing point is facing down and slightly flattened into an oval shape

9. After making them in order, they will be fermented in the oven

10. Now let's make the custard sauce: stir the egg yolk + sugar and pour the milk

11. Stir evenly and sift into low-gluten flour

12. After mixing, sift the batter into the milk pan

13. Move to a gas stove and turn on a small fire, and keep stirring while heating until it becomes thick

14. After leaving the fire, cover it and quickly put it into the cold water basin

15. After cooling, put it into a piping bag for later use

16. Take out the fermented dough and brush the surface with egg yolk liquid

17. Hold the piping bag and squeeze it into a grid

18. Put it into the middle layer of the preheated oven: 180 degrees up and down, bake for about 15 minutes

19. Wait until the surface is golden

Tips:
1. A small amount of custard powder is added to the ingredients, so the color is better than ordinary
2. It is fermented with 100% medium seeds in cold storage, although there are 100 grams of ordinary flour, it does not affect the taste
3. When the surface is squeezed into the grid, try to make the thick strips more beautiful after baking. I squeezed a bit thinner and it is not obvious
5. The baking time and temperature are also customized according to the situation of the oven