Red bean paste snack bag

Overview

?Mix the flour with water evenly, then heat it to fully gelatinize the flour and boil it into a thick paste, which is the soup. The biggest difference between tangzhong bread and other breads is that starch gelatinization increases water absorption, so the texture of the bread is soft and elastic, which can delay aging.

Tags

• baking
• children
• breakfast
• butter
• egg
• high gluten flour
• low gluten flour
• refined salt
• tangzhong
• white sugar
• yeast powder
• milk

Ingredients

Steps

1. 1 How to make tangzhong: put 20 grams of ordinary flour and 80 grams of water in a thick-bottomed pot, simmer slowly over low heat until thickened, let it cool and make tangzhong. (Note: Be sure to let it cool before using it. Hot soup will cause the bread to ferment in advance and affect the finished product."

   

2. 2 Pour water and an egg liquid into the bread machine bucket; put salt and sugar in one corner of the bread bucket; put 15 grams of milk powder into it, and then add all the flour and soup; finally add yeast powder

   

3. 3 After the mixing and resting process is completed, add butter and continue mixing until the dough is smooth

   

4. 4 Ferment until doubled in size

   

5. 5 Take out the dough and press it gently to deflate the air, then divide it into even balls, shape into balls, and let it rest for about 10 minutes

   

6. 6 Divide the bean paste into 30g portions, roll into balls and set aside

   

7. 7 Take a small piece of dough and flatten it with your hands, wrap it with bean paste filling and seal it

   

8. 8 Seam side down, flatten slightly, ferment for 40 minutes

   

9. 9 Take out the fermented bread dough and cut out the flower shape with scissors

   

10. 10 Preheat the oven to 200 degrees, brush the surface of the bread with egg wash, put it in the preheated oven, and bake for 15 minutes

    

11. 11 Complete