#the 4th Baking Contest and is Love to Eat Festival#japanese Bean Paste Buns
1.
All dough materials except butter are put into the bread machine in the order of liquid first, then flour, and a kneading program is started.
2.
After a kneading procedure is over, put in softened butter, and then start a kneading procedure. At this time, the expansion stage has been reached.
3.
Carry out basic fermentation and ferment to twice its original size.
4.
Take out the exhaust, divide into 9 equal parts, cover with plastic wrap and relax for 15 minutes.
5.
Weigh 38 grams of red bean paste.
6.
Take a piece of dough and press it with your hands into a round piece, and put in the red bean paste.
7.
Wrap it like a bun, squeeze the mouth tightly, and place it with the mouth facing down.
8.
Make the other dough in the same way, put it in a non-stick baking pan, and leave it in a warm and humid place for secondary fermentation.
9.
Ferment to 1.5 times the original size, brush a layer of water on the surface and sprinkle with white sesame seeds.
10.
Cover with greased paper, press on the bread with a clean baking tray, and gently press the baking tray down twice with your hands.
11.
Put it into the middle layer of the preheated oven and heat it up and down at 170 degrees for about 25 minutes.
12.
Let cool slightly after baking and serve.
13.
Finished picture.
14.
Finished picture.
Tips:
Please adjust the temperature according to the temperament of your own oven; the water absorption of the flour is different, you can reserve 10 grams of pure milk first; the baking tray is 28*28 non-stick gold pan.
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