Light Cream Bean Paste Buns
1.
Prepare raw materials
2.
Except yeast, put the liquid first, sugar and salt diagonally, and finally put the bread flour, choose a kneading program, and start.
3.
After the kneading process, take out the dough and put it in a large bowl, cover it with plastic wrap, and let it sit for more than 30-60 minutes. I usually just let it sit for 50 minutes.
4.
After standing still, you can pull out the rougher film, and then put it back into the bread machine, put the yeast into the bread machine, re-select a kneading program, and start it.
5.
After the kneading process is over, a relatively thin and transparent film can be pulled out.
6.
Divide into 16 equal parts, roll round and cover with plastic wrap.
7.
No need to stand still, roll out the first round one into the picture below, roll out thinner on one side, and squeeze the bean paste on the thicker side.
8.
Roll from bottom to top, pinch both sides tightly.
9.
Roll it up and put it in a 28*28* baking tray, put it in the oven for fermentation for about 40 minutes, and put a bowl of hot water under the oven (I usually put two-thirds of hot water and one-third of cold water). Ensure temperature and humidity.
10.
After fermentation, take out the oven and preheat at 190 degrees for 5 minutes
11.
A row of sesame seeds, cut a row of greased paper and sprinkle an appropriate amount of flour (this step can be omitted according to your own washing), preheat the oven and put it in the upper middle layer, adjust it to 180 degrees for 20-23 minutes, and deepen the color in the middle.
12.
Successfully released!
13.
This is a row dusted with flour.
14.
This is a row with sesame seeds.
Tips:
The temperature of the oven is determined by the temperament of your own oven.
Novices can reserve 10 grams of milk.
