Low-oil and Low-sugar Red Bean Paste Buns (with Red Bean Paste)
1.
Put milk, eggs, fine sugar, low-gluten flour, high-gluten flour, and yeast into the bread machine in order. After one kneading procedure is over, add butter and continue two kneading procedures
2.
After 40 minutes of fermentation, the dough will be twice as large as the original. The dough after fermentation has a round and springy feeling in your hands.
3.
Knead gently to deflate, divide into three pieces, and then divide each piece into 9 even doughs
4.
Homemade red bean paste, production method: soak the red beans overnight, about seven or eight hours, put it in a rice cooker, add water to submerge the red beans, about half an hour, cook until the red beans are almost invisible when you turn the red beans, stir roughly with a blender, or It is crushed with a spoon and the red bean paste is ready
5.
Flatten the dough, put in the bean paste, and close the mouth
6.
There are 9 baking pans in one baking pan, and three baking pans are made and put in the oven for secondary fermentation. The time is about half an hour.
7.
The surface of the fermented buns is brushed with egg liquid, sprinkled with black sesame seeds, and placed in the preheated oven. If there is only one plate, 170 degrees and 20 minutes will be enough. I made three plates for a longer time, in the middle I also changed the position of the bakeware to make it evenly heated
8.
Baked buns, the color and appearance are not bad
9.
Look at the inside, the organization is even and fine, the skin is thin and the stuffing is big, it looks so tempting
10.
Cool
11.
For the big night, I don’t care about losing weight, eat one, soft, moderately sweet, just what I want
Tips:
1. Different brands of flour have different water absorption, so the amount of milk can be adjusted appropriately;
2. The baking temperature and time can be flexibly controlled according to the situation of your own oven.
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