Bean paste snack bag
Introduction:
Production steps:
Step 1: prepare the materials.
Step 2: put the ingredients into the bread maker with the back oil method, and start the kneading function twice.
Step 3: knead the dough and naturally ferment it to twice the size.
Step 4: divide the dough into eight small dough after venting, and also divide the bean paste into eight portions.
Step 5: take a small dough, flatten it, put a portion of bean paste into it, wrap it into bean paste bag, and pinch the seal tightly.
Step 6: seal downward and gently roll it into a round shape.
Step 7: use a few cuts in the middle.
Step 8: roll up.
Step 9: twist into a knot.
Step 10: put all the ingredients into the baking pan and put them into the oven for the second fermentation. Now the weather is hot, no electricity, natural fermentation can.
Step 11: the second fermentation is completed, and the surface is coated with egg liquid.
Step 12: into the oven, 180 degrees, 25 minutes.
Materials required:
High gluten flour: 200g
Low gluten flour: 20g
Milk powder: 10g
Sugar: 20g
Yeast: 3 G
Butter: 15g
Egg: 1
Salt: 1g
Milk: 110g
Bean paste filling: appropriate amount
Note: when the weather is cold, the second fermentation can be completed in the oven with fermentation function. Remember to put a bowl of water to keep the humidity
Production difficulty: simple
Process: Baking
Production time: one hour
Taste: sweet
Chinese PinYin : Dou Sha Xiao Can Bao
Bean paste snack bag
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