Walnut bean paste buns

Overview

There is a new store [Tous Les Jours] downstairs in the Lotte Department Store opposite. My husband has talked about their walnut bean paste buns for a long time. He said they were delicious before and asked me to make them for him. This time I finally had the opportunity to take a closer look. After looking at it, I saw that the shape was concave. As for the taste, it should be about the same. . . Ingredients: Main dough: 265g high-gluten flour, 10g milk powder, 130g water, 25g egg liquid, 25g fine sugar, 2g salt, 3g yeast, 25g butter. Filling: 240g bean paste filling, 40g chopped walnuts. Surface decoration: appropriate amount of egg liquid, 8 half walnut kernels

Tags

• baking
• children
• breakfast
• afternoon tea
• forgetful
• strengthen the waist and strengthen the kidneys
• keep out the cold
• longevity
• hair care
• bean paste filling
• butter
• egg liquid
• high gluten flour
• milk powder
• walnut kernels
• yeast
• chopped walnuts
• fine sugar
• salt
• water

Ingredients

Steps

1. 1 Prepare the filling first: chop 40g walnut kernels

   

2. 2 Take 240g of bean paste filling and pour it into a bowl

   

3. 3 Pour in chopped walnuts

   

4. 4 Mix well and set aside

   

5. 5 Pour all the main dough ingredients except butter into the bread bucket, then put the bucket into the bread machine and fix it, start the "dough" program, which includes two stages of kneading + fermentation. The default duration is 1:40

   

6. 6 minutes after the program starts, add softened butter at room temperature

   

7. 7 After kneading the dough, the program automatically enters the fermentation stage

   

8. 8 Wait for the program to end and fermentation to be completed

   

9. 9 Take out the fermented dough and knead it evenly to deflate the air

   

10. 10 Divide into 8 parts

    

11. 11 Roll into balls and let rest for 15 minutes

    

12. 12 Take a piece of loose dough and roll it into a round shape, turn it over and add walnut bean paste filling

    

13. 13 Wrap and seal tightly

    

14. 14 Place the seam side down and place it on the baking sheet

    

15. 15 Flatten the dough with your hands

    

16. 16 Then use a rolling pin to make a depression in the center of the dough

    

17. 17 Then place the shaped dough in a warm and humid place for final fermentation until it reaches about 2 times in size

    

18. 18 Brush a thin layer of egg wash on the surface of the fermented dough

    

19. 19 Place half of the walnut kernels prepared previously into the hollow in the center of the dough, and press down to firm

    

20. 20 Then put the baking sheet into the middle rack of the preheated oven, 180 degrees for about 18 minutes

    

21. 21 Leave to cool and then store in a sealed container