Steamed buns with cream and red beans(nai you hong dou xiao pai bao )

Steamed buns with cream and red beans

Introduction:

"I like baking for a whole year. I made my own birthday cake at this time last year. It's also the first cake in my life - strawberry mousse. The fun of baking lies not only in the sense of achievement of your own work, but also in the smile of satisfaction when your family and friends taste it, and the joy of sharing it with others. Of course, it's needless to say that we do our own health. Today, a very delicious cream Pai Bao, with honey red beans, sweet milk flavor, long aftertaste

Production steps:

Step 1: all the ingredients except butter are mixed to form a dough. The liquid material should be adjusted according to the water absorption degree of the flour. The dough should be softer to make it more gluten

Step 2: at the beginning of kneading, it will be very sticky. With the gradual formation of gluten, it will become less sticky. You can push, rub and fall. In a word, how to save effort.

At this time, small pieces of butter can be added to soften the dough, but step 3 is not easy to tear

Step 4: after the butter is kneaded into the dough, the dough will become very sticky. After the butter is kneaded into the dough, beat the dough about 100 times

Step 5: at this time, the dough can pull out a large film. At the completion stage, the dough can make toast. Unfortunately, the mold is not at hand, so let's arrange some bags

Step 6: round the dough, ferment to twice the size in a warm place, about 1-1.5 hours.

Step 7: dip your fingers with dry powder and poke them in. Do not retract and collapse.

Step 8: divide the dough into 15 pieces after venting, each weighing about 50g, and relax for 15 minutes after rounding.

Step 9: after rolling twice, spread honey red beans and roll them into a roll.

Step 10: put the rolled dough into the baking tray in turn, and put it into the oven for secondary fermentation. The method is to preheat the oven at 100 ℃ for 1 minute, put a bowl of boiling water at the bottom, and create a suitable temperature and humidity for about 50 minutes.

Step 11: brush the whole egg liquid on the dough, sprinkle with white sesame seeds, put it into a 180 degree preheated oven, bake for about 25 minutes, color the surface and cover with tin foil.

Step 12: let it out of the oven. Let it cool before eating. The bread just out of the oven is not good for the stomach.

Materials required:

High gluten powder: 350g

Low gluten powder: 100g

Fresh milk: 240g

Whole egg liquid: 60g

Light cream: 50g

Butter: 50g

Yeast: 5g

Salt: 3G

Sugar: 50g

Note: 1. This amount of dough is a little hard to knead by hand, but it should be exercise. 2. It can be changed into other fillings, which are just as delicious. Bread with light cream is fragrant. 3. At the beginning of baking bread, I always baked stones. Now I have a clue. One dough should be kneaded in place, otherwise the secondary fermentation will not start at all. The temperature of the primary fermentation of the second dough should not be too high, otherwise the secondary fermentation will fail after the dough is made, and the finished product will taste sour and rough

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Nai You Hong Dou Xiao Pai Bao