Sweet bean medium-sized buns

Overview

For the recipe, please refer to Teacher Kexin from Baking Helper, for the recipe for medium-sized raisin bread rolls!

Method: 1. Use a machine to knead all the Chinese ingredients into a dough and place it in the refrigerator to ferment (14-17 hours).
After the medium seeds are fermented, tear them into small pieces, add the main dough ingredients (except butter), and knead them together into a smooth dough.
Then add butter and knead until the film can be pulled out (expansion stage) for basic fermentation.
The basic fermentation is two and a half times, and the fermentation is completed.
Divide the dough into 8 equal parts (approximately 65 grams each), deflate, roll into round balls, cover with plastic wrap and rest for 15 minutes.
Take a piece of dough and use a rolling pin to roll it into an oval shape. Turn it over and use a scraper to cut four slits in the middle of the dough and thin the bottom edge.
Sprinkle the dough with honey beans, roll it up from top to bottom, and seal the bottom tightly!
Put it into the mold and finally ferment.
Ferment until 80% full and brush the surface with egg wash.
Put it in an oven preheated to 180 degrees with the upper and lower tubes, and bake the middle and lower layers for about 20 minutes. The surface will be golden!
Remove from the mold and place on a cooling rack to cool!
Finished product picture.
Finished product picture.
Finished product picture.