Red Bean Pork Floss with Red Grains and Soft European Buns
1.
Salted egg yolks are baked in the oven and crushed
2.
Add pork floss
3.
Stir evenly and set aside (actually, just use pork floss, I was to consume the remaining 4 salted egg yolks)
4.
The old noodles (mixed with 100 grams of high flour, 100 grams of water, and 1 gram of yeast) are fermented for 15 hours, and all the ingredients are put into the mixing tank to start mixing
5.
Knead until you can pull out a large piece of film
6.
Fermented in a warm environment to 2 times the size
7.
After lightly venting, first divide into 3 small doughs of 25, and divide the remaining dough into 3 evenly, round and relax for 20 minutes
8.
Take 1 large dough and roll it into a rectangle
9.
Put on red bean paste and pork floss
10.
Rolled up from top to bottom, into an olive shape
11.
Knead the small dough into a long strip and glue it with sesame seeds
12.
Cut
13.
Spray some water on the dough and place it on the bread for decoration
14.
Put a plate of hot water in the oven, then put the dough in it to ferment to double its size
15.
Preheat the oven to 200 degrees, and bake the middle layer for about 20 minutes. After baking, put it out of the oven on the cooling rack and let cool
Tips:
Old noodles: 100 grams of high flour, 100 grams of water, and 1 gram of yeast are mixed and fermented for 15 hours. The amount of water added to the dough is adjusted according to the dough condition
