【milk Crispy Honey Bean Buns】

Name: 【milk Crispy Honey Bean Buns】
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g High-gluten flour; 35g Caster sugar; 3g salt; 3g yeast; 35g Egg liquid; 140g milk; 25g butter; 180g Honey Red Beans; Some Crisp

by quenny

4.7 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

When I was sorting things, I suddenly found that the small molds I started before have not been used, and I just made bread. You can use it to try the non-stick effect. I didn't bother to think about the shape, just stuff a few dough into the mold. Finally, the non-stick effect is really good, it is not sticky at all~~The baking and coloring effect of the oven is still great~~

material:
Dough: 250g high-gluten flour, 35g caster sugar, 3g salt, 3g yeast, 35g egg liquid, 140g milk, 25g butter
Filling: honey red beans 180g
Surface decoration: appropriate amount of egg liquid, appropriate amount of crisps"

Ingredients

250g High-gluten Flour
35g Caster Sugar
3g Salt
3g Yeast
35g Egg Liquid
140g Milk
25g Butter
180g Honey Red Beans
Some Crisp

【milk Crispy Honey Bean Buns】

1. Pour the main dough materials except the butter into the mixing bucket, fix the bucket and beat it into a ball

2. After the dough becomes gluten, add butter that has softened at room temperature

3. Continue to beat until the dough can pull out a smooth film

4. Slightly shape the dough and start basic fermentation

5. The dough is fermented to about 2 times the size

6. Take out, knead and exhaust

7. Divide the dough into 12 portions, each weighing about 40g

8. Relax for 15 minutes after spheronizing separately

9. Take a loose dough and roll it into a round shape. After turning it over, place about 15g honey red beans in the center

10. After wrapping, squeeze it tightly and place it with the mouth down

11. Put the three shaped doughs into the mold, and the shaping is complete

12. Put the mold in the baking tray

13. Put a bowl of hot water on the bottom of the oven, then put the baking tray on the upper layer, turn on the oven fermentation mode, and start the second fermentation

14. After the second fermentation is completed, send to about 1.5 times the size

15. Brush a thin layer of egg liquid evenly on the surface

16. Sprinkle some crumbs

17. Put it into the preheated oven, 180 degrees for about 25 minutes

18. It will be demoulded immediately after the oven is released, and it can be sealed and stored after cooling

Tips:
1. The puff pastry was not used up after it was made before, so use it directly this time. Puff pastry is easy to make. Put the required ingredients (15g powdered sugar, 25g low-gluten flour, 12g milk powder, and 20g butter) together, mix and knead. If you can't use it up at one time, you can pack it into the refrigerator and keep it in the refrigerator.
2. Regarding the temperature of the oven, you need to adjust it according to your actual situation~