Walnut Bean Paste Buns

Walnut Bean Paste Buns

1. First prepare the filling: chop 40g walnuts

2. Take 240g of red bean paste and pour it into a bowl

3. Pour in chopped walnuts

4. Mix well and set aside

5. Pour all the main dough materials except butter into the bread bucket, then put the bucket in the bread machine and fix it, start the "dough" program, including two stages of kneading + fermentation, the default duration is 1:40

6. 15 minutes after the program starts, add butter that has softened at room temperature

7. After kneading the dough, the program automatically enters the fermentation stage

8. Wait until the program is over and fermentation is complete

9. Take out the fermented dough and knead it to exhaust air

10. Divide into 8 portions

11. Relax for 15 minutes after spheronizing separately

12. Take a loose dough and roll it into a round shape, turn it over and add the walnut bean paste filling

13. Wrap and pinch tightly to seal

14. Put it in the baking tray with the mouth closed downwards

15. Flatten the dough with your hands

16. Then use a rolling pin to make a pit in the center of the dough

17. Then put the shaped dough in a warm and moist place for final fermentation, and send it to about 2 times the size.

18. Brush a thin layer of egg liquid on the surface of the fermented dough

19. Put the prepared half walnut kernel into the central pit of the dough and press it down firmly

20. Then put the baking tray into the middle layer of the preheated oven, 180 degrees for about 18 minutes

21. Keep it in a sealed container after being out of the oven

Tips:

1. The prepared filling can be divided into 8 equal parts in the bowl first, and then when filling the filling, use a spoon to dig it out in sequence~
2. When using a rolling pin to shape the pits, you can dip the head of the rolling pin with a layer of flour and then operate, so as to avoid the sticking of the dough and the rolling pin;
3. When inserting the half walnut kernel for final decoration, press it down slightly, so that it can better maintain the shape;