Mid-autumn Moon Rabbit Buns

Name: Mid-autumn Moon Rabbit Buns
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 330g Arowana bread with wheat flour; 190g water; 5g yeast; 50g Sugar; 1g salt; several Honey bean; 1 piece Egg yolk

by Looking for Peach Blossom Island

4.7 (1)

Favorite

Difficulty

Hard

Time

2h

Serving

2

It will be the Mid-Autumn Festival soon. According to traditional customs, family reunions will eat moon cakes and drink chrysanthemum tea together. Although the sweet mooncakes are delicious, they are high in oil and sugar. Old people and children will inevitably feel greasy and not easy to digest if they eat too much. Today, I will introduce you a kind of small bread for Mid-Autumn Festival, egg-free and oil-free, soft and delicious-Mid-Autumn Moon Rabbit Bun.

The ingredients are very simple. It only needs several basic ingredients such as flour, water, yeast powder, sugar and salt, and no additives, so the family can eat with confidence. The production process includes kneading, first fermentation, exhausting noodles, shaping, secondary fermentation and baking. If you don't have an oven at home, it is good to steam it as a bun. Let's take a look at how to do it next.

The materials can be used to make about 16 moon rabbit buns of 30 grams each.

Ingredients

330g Arowana Bread With Wheat Flour
190g Water
5g Yeast
50g Sugar
1g Salt
several Honey Bean
1 piece Egg Yolk

Mid-autumn Moon Rabbit Buns

1. 1. Prepare all kinds of ingredients.
2. Weigh out 330 grams of wheat flour for Arowana bread, sift and set aside.

2. 3. Pour 190 grams of cold water and 5 grams of yeast powder into the bucket of the bread machine. If you don't have a bread machine, you can pour it into the basin and operate it.
4. Cover the water and yeast powder with arowana bread with wheat flour, then pour in sugar and salt. Sugar will be decomposed and transformed during the fermentation process, so there is no need to worry about excessive sweetness or increased blood sugar.

3. 5. Start the dough mixing program of the bread machine to make a smooth dough.
6. Select the fermentation program and ferment for 1 hour until the volume is twice as large.

4. 7. Take out the dough, knead it evenly and let it vent, cover it and let it rest for 20 minutes, then divide it into 16 doughs of the same size.
8. Take a piece of dough, roll it into thin slices, and cut out a figure eight as shown in the figure.

5. 9. Fold the two corners of the figure eight shape back, and roll up the dough sheet from the bottom.
10. Fold it all the way to the position shown in the figure.

6. 11. Pinch both ends towards the middle as shown in the figure.
12. Press the interface firmly on the back.

7. 13. Next, use chopsticks to make a small hole in the eye position and stuff the honey beans in. A little rabbit head is roughly ready.
14. Put it in the middle of the oven, select the fermentation mode, and ferment for about 20 minutes. Ferment to 1.5 times the size, brush a little egg yolk water on the surface (add a little water to the yolk and mix thoroughly).

8. 15. Continue in the middle of the oven, heat up and down at 150 degrees, bake for 15 minutes, and let it cool.

Tips:
1. The wheat flour for Arowana bread I use is 100% imported wheat flour, and Arowana baking powder is the official designated baking powder for the 2018 China International Family Baking Masters. The flour is delicate and has good gluten. It is generally used to make bread, steamed bread and other noodles that need to be fermented.
2. Brush a little egg yolk water before baking to set the shape and color on the surface. If you use a steamer as a steamed bun for steaming, you don't need to brush it.