Chinese bean paste bun
Overview
I like to use the Chinese method to make bread. Compared with the direct method, the internal structure of the bread is more delicate and fluffy, and it is still soft after two days of storage. I saw this recipe from Jingxinlian, and I slightly reduced the sugar and oil content. There is bean paste stuffing inside, and the kids love it!
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Ingredients
Steps
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Mix the medium dough ingredients (175g high-gluten flour, 100g water, 1 tsp yeast, 10g sugar)
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After kneading the dough, place it in the refrigerator to ferment overnight until it doubles in size
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The main dough ingredients (50g high-gluten flour, 25g low-gluten flour, 22g light cream, 35g sugar, 10g milk powder, 3g salt, 35g egg liquid) are mixed with other ingredients except butter
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Tear the risen Chinese dough into small pieces and put them together, stir the dough
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After stirring into a smooth dough, add butter and stir until the expansion stage
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Knead the dough into a ball
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Cover with plastic wrap and ferment at room temperature for 40 minutes
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Then take out the dough, knead it well and deflate it, and divide it into small portions of 50g
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Knead each portion into a ball and let it rest for 15 minutes. Divide the bean paste filling
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Roll the loose round dough into a round shape and add bean paste filling
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Wrap it up, tighten the opening and place it downward
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Put everything on the baking sheet
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Cover with plastic wrap and ferment again until it has doubled in size, then brush with a layer of egg wash
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Sprinkle black sesame seeds in the middle
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Place in the middle rack of the preheated oven, 180 degrees, for about 16 minutes
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After baking, take out and let cool
