Bean paste snack bag

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