Light Cream Honey Bean Meal Buns

Light Cream Honey Bean Meal Buns

1. Put other materials except butter and honey red beans into the bread bucket.

2. Select the dough program, run a program and check the dough, it has a certain degree of malleability.

3. Add the softened butter and continue a kneading process.

4. Inspect the dough, you can pull out the film.

5. Finish the dough and choose room temperature or refrigerated fermentation according to personal schedule. I prepared the dough in the morning and went home from get off work to continue the subsequent operations, so I chose refrigerated fermentation.

6. This is the dough after 8 hours of refrigerated fermentation. If you have time to ferment at room temperature, the current temperature is about 1-1.5 hours to complete the fermentation at room temperature.

7. After the fermented dough is vented, divide it into 16 portions, round them one by one, and cover with plastic wrap to relax for 15 minutes.

8. Take a loose dough and roll it out into an oval shape.

9. Turn it over and fold it in the middle 1/3 along the left and right sides of the long side.

10. Roll it out again and thin the bottom edge.

11. Put an appropriate amount of homemade honey red beans.

12. Roll up from top to bottom.

13. Make the remaining bread embryos in turn.

14. Put a warm and humid place for the final fermentation. I put the baking pan in the oven and put a bowl of warm water inside to increase the humidity. As shown in the picture, this is a good dough.

15. Powder the surface.

16. Cut the cross blade.

17. Put it into the middle layer of the preheated 180 degree oven, and bake for about 25 minutes. The toasted bread is taken out in time and placed on the grill to cool.

18. The finished product is full of milk flavor.

19. Incredibly soft.