Red Bean Meal Buns
1.
Fermentation full temperature type
2.
Sift high-gluten flour, low-gluten flour and milk powder, add salt and mix well;
3.
Add dissolved yeast water, water and egg liquid and mix well;
4.
Knead the dough vigorously, knead it, the dough will gradually become elastic, try to stretch the dough, will be torn out many cracks.
5.
Add the softened butter and knead it into the dough vigorously;
6.
Knead to the expansion stage where the film can be pulled out, cover the kneaded dough with plastic wrap, and carry out the first fermentation at room temperature;
7.
Fermented until the size becomes 2-2.5 times the original size. Dip the flour into the dough with your fingers. Pull out the finger holes without collapsing or shrinking, indicating that the fermentation is complete.
8.
Press the fermented dough out of air by hand, divide it into 16 equal parts, knead it into a circle, wrap it in plastic wrap and leave it to ferment for 15 minutes;
9.
Prepare the red bean paste into 16 equal portions;
10.
Roll out the small dough;
11.
Put in the red bean paste, close the mouth and squeeze it tightly, and press the mouth down to flatten;
12.
Line the baking pan with silicone oil paper, and put the finished bread dough into the baking pan;
13.
Put it in the oven, put a plate of warm water under the baking tray, close the oven door, and let it ferment for the second time;
14.
The dough embryo becomes larger, brush a layer of egg liquid, and sprinkle with black and white sesame seeds;
15.
Preheat the oven, fire up and down 180 degrees, the middle level for 18 minutes.
Tips:
1. The temperature of the water used is slightly different for different yeasts;
2. The dough is very sticky when you start to knead, do not add flour;
3. Butter will block the formation of gluten, so after kneading to a certain degree of gluten formation, add butter;
4. Red bean paste can be made by yourself or you can buy ready-made ones;
5. Each oven is different, the temperature is slightly different.
