The Soft Bean Paste Small Meal Bag is The Same for 3 Days, It is Delicious to Cry
1.
Put all the ingredients except butter into the mixing bucket, first knead at low speed to form a dough, then turn to high speed to knead until the dough is smooth and the thick film can be pulled out, add soft butter and continue to knead until a transparent and flexible film State, put it in a container, sealed and fermented at room temperature.
2.
Fermentation is doubled. Dip your fingers into the powder and poke a hole in the middle. The hole does not rebound, indicating that the fermentation is complete.
3.
Take out the fermented dough and pat it to exhaust. After weighing, divide it into 23 small doses, round it with your hands, cover it with plastic wrap and let it stand for 15 minutes.
4.
At this time, divide the red bean paste into 23 equal parts, and make rounds for later use.
5.
Then take a small dough, flatten it with your hands, pat off the air bubbles on the side, and put the prepared bean paste filling in the middle after turning it over.
6.
Tighten the mouth and squeeze into the baking tray, put it in a warm and humid environment to ferment to twice its size.
7.
The surface of the fermented bread is brushed with a layer of egg liquid and sprinkled with a little black sesame.
8.
Bake for 20 minutes in the middle layer of an oven preheated to 170 degrees.
9.
Bake until the surface is golden and ready to be out of the pan.
10.
After letting cool, seal it well and store at room temperature or frozen.
11.
It's super soft, it won't be hard after three days.
12.
The organization is very delicate.
Tips:
1. Please adjust the baking temperature according to the temper of your own oven.
2. The water absorption rate of different flour doughs is different, so please increase or decrease the amount of milk according to the actual situation.
3. One 20g bean paste filling.
