Pumpkin Bean Paste Small Meal Buns
1.
Prepare all the ingredients, and refrigerate the liquid ingredients in advance.
2.
Except butter and rose sea salt in the recipe, all ingredients are added to the chef's machine.
3.
Stir the ingredients in gear 1 for 3-5 minutes, turn to gear 2 for 10 minutes and then turn to gear 3 for 5 minutes to create a thick film.
4.
Cut the dough into small pieces, add the softened butter and rose sea salt, start the cook machine at gear 2 for 15 minutes and turn on gear 3 for 5 minutes.
5.
Punch out a thin glove film.
6.
The dough is simply gathered up and smooth, sealed in plastic wrap and fermented once.
7.
The dough rises to twice its size.
8.
Take out the dough and gently press to exhaust.
9.
Divide equally into 8 portions, spheronize, and relax for 15 minutes.
10.
Divide the red bean paste into 8 portions and roll them into small balls.
11.
Take a loose dough, close it up and flatten it, and pack a 30g bean paste filling.
12.
Close the mouth like a bun, squeeze it tightly, and then close it down,
13.
Pack them all in order.
14.
Take out a piece of dough wrapped in red bean paste, flatten it with the mouth down, and roll it out into a tongue shape.
15.
Then turn the dough over, with the closing side facing up, and gently pull to adjust it to a rectangular shape.
16.
The upper and lower ends are folded toward the middle to become a square.
17.
Turn it over again and cut the pattern diagonally with a blade.
18.
Fold the dough in half down on both sides.
19.
Put it into the mold and ferment to about 1.5 times. (This small bread has a short fermentation time, everyone should always pay attention to the fermentation state, do not over-ferment, the oven should be preheated in advance)
20.
Preheat the oven at 170 degrees and 180 degrees for at least ten minutes. At the same time, brush a thin layer of egg liquid on the surface of the fermented dough and sprinkle with cooked white sesame seeds.
21.
Put the mold in the preheated oven and bake for about 25 minutes.
22.
During the baking process, pay attention to the color of the surface at any time. If the color is too heavy, you can add a piece of tin foil. Remember to open the door fast.
Tips:
1. For the second fermentation, pay more attention to the fermentation state, do not over-ferment, and allow time for the oven to preheat.
2. When rolling the dough, adjust the length and width according to the mold, and the width must not exceed the length of the mold.
Thank you Shui Lianyou for providing the formula
