Bean paste roll with milk

Bean paste roll with milk

Introduction:

Production steps:

Step 1: 5g yeast is boiled with 30 ℃ warm milk

Step 2: add 500g flour and 250g yeast water

Step 3: stir the chopsticks into cotton wadding

Step 4: make a smooth dough and ferment it to twice the size (stick some dry flour with your fingers and stick it in for a while, it will be ready without shrinking)

Step 5: prepare the right amount of red bean paste stuffing. The stuffing is made by myself and frozen a lot. Use it in the refrigerator and take it as you like (please refer to my menu for the method of making red bean paste stuffing)

Step 6: remove the air from the fermented dough, knead it into a smooth dough, roll it into a large dough with a rolling pin on the chopping board, and roll it thinner and more layers

Step 7: spread bean paste on the rolled dough evenly

Step 8: roll the dough into long strips

Step 9: put it into the steamer and continue to ferment for 15 minutes. Steam over high heat for 15 minutes. Turn off the heat and simmer for 5 minutes. Open the lid and take it out

Materials required:

Flour: 50g

Yeast: 5g

Milk: moderate

Bean paste filling: appropriate amount

Note: just do the roll, to leave 10-15 minutes to wake up, and then in the steaming, steamed roll will be soft.

Production difficulty: simple

Process: steaming

Production time: half an hour

Taste: sweet