Light cream bean paste steak buns

Overview

I opened a box of whipped cream and couldn’t use it all at once, and the price of whipped cream has skyrocketed recently, so I couldn’t waste the remaining whipped cream. I weighed 300 grams and immediately made three plates of whipped cream buns with bean paste. There was no waste at all. Moreover, I followed the same method of letting it rest and fermenting once. I started making the first bread dough after 1:00 noon, and baked three trays of buns with whipped cream bean paste in the evening. I also watched the live broadcast while making it. As long as the time is arranged well, you can have satisfying bread in minutes!

Tags

• baking
• breakfast
• students
• bean paste filling
• bread flour
• egg
• egg liquid
• sugar
• whipping cream
• yeast
• milk
• salt

Ingredients

Steps

1. 1 Get the ingredients ready.

   

2. 2 Put all ingredients except yeast, liquid, sugar and salt diagonally first, then bread flour last.

   

3. 3 Choose a kneading program for 20 minutes.

   

4. 4 Take the dough out and put it into a large bowl, cover it with plastic wrap and let it rest for 30-60 minutes or more. (Because I have to make dough for the second time, I took out the dough. If you are only making it once, you can cover the bread machine with a damp cloth and let it rest without taking out the dough)

   

5. 5 After the dough has rested, a rougher film can be pulled out.

   

6. 6 Put the dough back into the bread barrel, add yeast, and perform the dough mixing process for 20 minutes.

   

7. 7 After a program is completed, the dough can pull out a relatively transparent film, and that's it.

   

8. 8 Divide the dough into 16 equal parts, roll each into a round shape, and cover with plastic wrap.

   

9. 9 There is no need to relax. The front part is rounded while the back part is rounded. The front part can be used directly. Take a piece of dough and roll it out as shown in the picture. Press one side to make it thin, both on the top and bottom. Operate according to your own habits. (Look at the shape for yourself. If I were to say it is square, I would say it doesn't look like an oval, nor does it look like a rectangle).

   

10. 10 Squeeze in the bean paste filling. The bean paste is purchased and the grams are not weighed. You can squeeze it in casually. You can also choose other fillings.

    

11. 11 Roll up from bottom to top and seal tightly.

    

12. 12 Everything is done, put it into a 28*28 baking pan, put it in the oven to ferment, put a bowl of hot water in the oven to increase the humidity, and it will ferment for about 40 minutes.

    

13. 13 After the buns are fermented, take them out and brush them with egg wash. Preheat the oven to 190 degrees for 5 minutes.

    

14. 14 Cut two strips of parchment paper and place them on top of the buns, and sift in an appropriate amount of bread flour (this step can be omitted).

    

15. 15 Put the bread dough into the middle rack of the preheated oven at 180 degrees for about 20-23 minutes. Take out the baked bread buns and put them in a baking mesh. Let them dry until they are warm to your hands and put them in a fresh-keeping bag for storage. (Do not put them in the refrigerator or freezer. If you cannot finish eating, just bake them in the oven for 5 minutes.)

    

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