Honey Bean Sandwich Small Row Buns

Name: Honey Bean Sandwich Small Row Buns
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 300g High-gluten flour; 150g Light cream; 75g milk; 30g Sugar; 1g salt; 15g milk powder; 3.5g yeast; 15g butter; 100g Honey bean

by meggy dancing apple

4.7 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

The sweet red beans are sandwiched in the bread, mixed with the flavor of milk, it is really delicious!
This honey bean sandwich small row bun, originally has a very high value. But because of the basic fermentation, I went to do other things, which caused the dough to over-ferment. Fortunately, I took remedial measures to make this almost uneatable bun smooth out of the oven. There is a little trick here, that is, you don’t need a second shot after shaping, just put it in the oven for baking. Although the appearance is not as smooth as under normal conditions, the taste is not much worse. "

Ingredients

300g High-gluten Flour
150g Light Cream
75g Milk
30g Sugar
1g Salt
15g Milk Powder
3.5g Yeast
15g Butter
100g Honey Bean

Honey Bean Sandwich Small Row Buns

1. The main bread ingredients are ready

Honey Bean Sandwich Small Row Buns recipe

2. Pour whipped cream, milk, sugar, and salt into the bucket of the cook machine first, then pour flour, milk powder, and yeast

3. Start the kneading program, when the dough is more moist, add softened butter to continue kneading

4. When the dough can be pulled out of this transparent film, the kneading is over

5. Round the dough, put it in a large bowl, cover it with plastic wrap, and place it in a warm and moist place for basic fermentation

6. When the dough is twice its original size, dip your fingers in flour and poke holes on the top of the dough without collapsing or shrinking. The fermentation is successful; although my dough has not collapsed, it is full of large bubbles, which is almost the same as over fermentation.

7. Take out the dough, vent and knead it round, weigh it into 8 equal parts, and knead it separately. Because it is already in the over-fermentation stage, there is no relaxation anymore

8. Honey red beans are ready

9. Take a small dough, roll it into a rectangle, and sprinkle some red honey beans on it

10. Roll into a roll, don't be too tight, just roll it up, pinch the seal tightly

11. Process the 8 doughs one by one and place them in an 8-inch square baking pan

12. Relax for 10 minutes, during which time the oven will be preheated by 180 degrees

13. Put the raw bread into the middle of the oven, and fire up and down at 180 degrees for 20-25 minutes. When the surface is too colored, you can cover it with tin foil

14. Take off the film after baking, put it in a bag after cooling on a drying rack

Tips:
This bread should be regarded as a remedy for over-fermenting the dough. The dough is on the edge of over-fermentation during the basic fermentation, so even if it does not collapse, there are a lot of big bubbles inside. Therefore, in the subsequent shaping, the action should be fast, and it does not need to be a long time for two minutes. Preheat the oven for a few minutes The inside is loose and the bottom is ready; the surface can be brushed with or without egg liquid, it will be brightened if it is brushed, and it will be more rustic if it is brushed; the amount of liquid is adjusted according to the flour used, and the water absorption rate of different brands of flour will be different. You can reserve 20 grams of liquid and pour it in according to the situation; the baking time and temperature can be adjusted according to your own oven.