Red bean paste snack bag

Red bean paste snack bag

Overview

Ahem, a celebrity in the baking world is here to report again. I have been worrying about what to eat for breakfast every day. Homemade red bean paste and homemade small lunch bag, with several spoons of milk powder in them, the fragrance of milk is perfect when baking. It's still very soft after being stored for a day. You can smell the strong milk aroma through the fresh-keeping bag. The freshly baked bread has a wheaty aroma. Homemade bread does not have a long shelf life. Over time, the bread will age and become very hard. Come and try it. Some thoughts on making bread: 1. The water absorption of each flour is different. When making it, you should adjust it according to the water absorption of your own flour. Don't pour all the water in at the beginning, leave some to observe the later situation. See whether to add more water or more flour. The overall situation is a bit sticky, but not too bad. 2. When kneading the dough, wrap it around the mixing knife and hit the wall of the barrel hard. This is the key to the dough coming out. Soft dough can produce a better film, so the amount of water and flour need to be tested several times to get a suitable ratio for your own flour. If it's too doughy, it will stick to the wall of the bucket and be difficult to turn. If it's too dry, the dough will not roll on the knife but will swirl around. The best situation is when the dough is wrapped on the mixing knife and rotated to hit the walls of the barrel without being too sticky and sticking to the four walls. 3. Fermentation can be done in the oven. Now that the temperature is relatively high, it can also be placed at room temperature and covered with a wet gauze. If the temperature is low, it can be placed in the oven, adjusted to fermentation mode, and then put in a small bowl of hot water.

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Ingredients

Steps

  1. Put the ingredients except butter into the bread machine (leave a little egg liquid for final coating on the surface) and start the dough kneading function

    Red bean paste snack bag step 1

  2. After 15 minutes, check the dryness of the dough, add butter, and start the dough kneading function again to knead it into a very soft dough

    Red bean paste snack bag step 2

  3. Ferment until doubled in size, a super big white

    Red bean paste snack bag step 3

  4. Drain the air from the fermented dough, roll it into a ball, let it rest for 15 minutes, divide it into 5 equal parts, and divide the bean paste filling into five equal parts. My bean paste filling is about 15g per portion

    Red bean paste snack bag step 4

  5. Roll the small dough into a round shape, fill it with bean paste filling and seal

    Red bean paste snack bag step 5

  6. Arrange them one by one and put them into an 8-inch cake mold, forming a circle for secondary fermentation

    Red bean paste snack bag step 6

  7. Put it in the oven for secondary fermentation, select the fermentation function, 45 degrees, 40 minutes, and put a small bowl of hot water in the oven at the same time

    Red bean paste snack bag step 7

  8. After the fermentation function is completed, take it out, brush with a little egg wash, and sprinkle with appropriate amount of coconut

    Red bean paste snack bag step 8

  9. Start baking at 170 degrees for 17 minutes, place in the middle and lower layers

    Red bean paste snack bag step 9

  10. Wait until the surface is golden brown

    Red bean paste snack bag step 10