Pumpkin Soy Milk and Bean Paste Buns

Name: Pumpkin Soy Milk and Bean Paste Buns
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 75g Soy milk; 75g Egg white; 125g Pumpkin puree; 40g Low-gluten flour; 280g High-gluten flour; 160g Red bean paste; 30g Sugar; 30g butter; a little almond slices; a little Black sesame; 3g salt; 3.5g yeast

by Eyebrows-Grid

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

4

Coming back from home on the eleventh, he pulled a bag of pumpkins. I have always loved pumpkins. During this time, I used it to make a variety of foods, which are delicious and healthy. This soy milk pumpkin bean paste bun is given to girlfriends, who like sweet ones, and because they are worried about gaining weight, they love and are afraid of eating. She made this soy milk pumpkin bean paste bread and asked her to take it away. She ate it as soon as she walked in, and when she returned at night, she had four left. I comforted her and said, "It's okay, soy milk pumpkin is made, it doesn't grow meat... Haha, it's winter, you have to eat more and grow fat to resist the cold."

Pumpkin Soy Milk and Bean Paste Buns

1. Put 80 grams of soybeans and 800 grams of water into the soymilk machine. After the soymilk is made, filter, place it to warm, and take 75 grams for later use.

Pumpkin Soy Milk and Bean Paste Buns recipe

2. Put all the ingredients except butter into the bread machine.

3. Kneading to the expansion stage, I accidentally kneaded to the almost complete stage. Ferment in a warm place to double its size.

4. Divide the fermented dough into equal portions, cover with plastic wrap and let it rise for 15 minutes.

5. Roll each small dough round and wrap it in red bean paste.

6. Beat flat.

7. Use scissors to cut 8 times to two-thirds of the radius.

8. Set of two, fold in the opposite direction.

9. Place the shaped bread embryo in a warm place for two rounds. After finishing the second round, brush with egg wash, and sprinkle black sesame seeds or almond slices on the center of the petals. Oven at 170 degrees, about 20 minutes.

Tips:
1. Because the water content and sweetness of pumpkin are different, do not add soy milk at one time, you can leave 10 grams and finally add according to the dry and wet conditions of the dough, and increase or decrease the amount of sugar according to your taste;
2. Please refer to your own oven for specific time and temperature;
3. I divided the dough into a large dough of 200 grams, made a garland bean paste bread with 150 grams of red bean paste, and divided the remaining dough into 8 portions, and made 8 petal bean paste bread with 160 grams of bean paste.