Honey bean snack bag

Overview

I have recently fallen in love with making buns. Compared with toast, buns are more time-saving and versatile! Using honey beans is not as good as using bean paste for shaping. Honey beans are too big to shape, but they taste good! Sugar is only found in honey beans, and a small amount of light corn oil is used. This is a healthy meal bag you deserve!

Tags

• baking
• children
• breakfast
• fast food
• corn oil
• egg liquid
• high gluten flour
• high sugar resistant dry yeast
• milk powder
• plain flour
• salt
• water

Ingredients

Steps

1. 1 Add water, egg liquid, salt, milk powder, flour (a mixture of high-gluten flour and ordinary flour) to the basin in sequence, and finally sprinkle yeast on top.

   

2. 2 Use chopsticks to stir until there is no dry flour, cover with plastic wrap and refrigerate for 30 minutes (you can also knead the dough directly, but this will allow the flour to fully absorb water and make the gluten come out faster. It can also avoid the weather being too hot in summer and fermenting the dough before kneading it well)

   

3. 3 After waking up for half an hour, put the dough into the bread machine and start kneading it. (Since flour absorbs different amounts of water, how do you check whether it is appropriate to add water? The dough in the bread machine is in the shape of a ball and is tossed around by the mixing knife. Touch the dough with your hands. If it does not stick or a small amount of dough sticks, it is enough)

   

4. 4 After kneading to the expansion stage, a membrane that is easily broken appears

   

5. 5 Add corn oil, knead until the oil is absorbed, knead repeatedly and beat. (I usually knead this step with my hands, and the oil splashes everywhere when I put it in the bread machine)

   

6. 6 When kneaded to the expansion stage, a large film can be stretched out and the film will break into an irregular shape.

   

7. 7 Make the kneaded dough into a round shape, put it in a basin and cover it with plastic wrap to ferment.

   

8. 8 After fermentation, press a small pit into the dough with your hands. It will not shrink or rebound. It means it has been sent.

   

9. 9 Press the dough with your hands to deflate it.

   

10. 10 Divide into 8 pieces, roll into balls, cover with plastic wrap and let rest for fifteen minutes.

    

11. 11 Take one piece of rested dough, flatten it, roll it into a round shape, and wrap it with honey beans. Then press into small round cakes.

    

12. 12 The shaped bread is placed on the baking tray and finally fermented. (Please ignore the parchment paper on the baking sheet. It would be a pity to throw it away after making it once, so it is usually used several times)

    

13. 13 Brush the fermented bread with egg wash (how to judge whether this step has risen well? Press the dough with your hands. If it bounces back quickly, it means it has risen well. If there are small pits and cannot bounce back, it means it has risen a little)

    

14. 14 Place in the preheated oven at 180 degrees for 18 minutes.

    

15. 15 Toasted bread.