Bean paste roll(dou sha juan )

Bean paste roll

Introduction:

"After having the bread machine, it's still fresh. I have to make bread all the time. Ha ha, the machine has never stopped. There are successes, of course, there are failures, all into their own stomach, people have gained a circle, the end of the day is coming, a little fat will be better, fat, ha ha

Production steps:

Step 1: 1 all ingredients except butter are put into the bread barrel

Step 2: knead the dough for 20 minutes and add butter

Step 3: knead the dough until the expansion stage

Step 4: 4 ferment to twice the size

Step 5: 5 take out, knead and exhaust, divide into four parts, and let it stand for 15 minutes

Step 6: divide the 6 bean paste into four parts

Step 7: 7 take a portion of the dough and flatten it

Step 8: 8 add the bean paste stuffing

Step 9: wrap 9 well and close down

Step 10: roll it into a tongue shape

Step 11: 11 in the middle of the incision, pay attention not to cut both ends

Step 12: 12, then stretch it slightly and roll it up

Step 13: 13 with a loose knot

Step 14: put the oil paper covered baking tray into the oven, put a bowl of hot water under it, and select the fermentation function of the oven for 40 minutes

Step 15: take it out after 15 rounds

Step 16: brush the whole egg liquid evenly

Step 17: preheat the oven 180 degrees, middle layer, and bake for 15 minutes

Materials required:

High gluten flour: 125g

Red bean paste: 100g

Egg: 25g

Water: 50g

Sugar: 15g

Salt: 1g

Butter: 15g

Yeast: 2G

Note: let the dough stand for 15 to 20 minutes after exhausting. It is easy to shape and will not crack after baking

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Dou Sha Juan