Salad and bean paste steak buns

Overview

I am very grateful to Meitian for giving me the opportunity to try the Kewpie series products. The one I received was corn flavored. Now Kewpie salad dressing has many flavors to meet the requirements of all kinds of people. When I got it, I immediately wanted to make salad bread. Thinking about the soft bread with lots of salad dressing on the surface made me drool, so I made this salad and bean paste steak buns, and the effect was quite good! The bread is very soft and tastes great when dipped in salad dressing. It has a salty and sweet taste and is very delicious. If you are interested, give it a try! Warning everyone not to chat while making bread! This is a lesson for me. I almost went to Africa. If the color is lighter, it will be more beautiful.

Tags

• baking
• children
• bread
• afternoon tea
• butter
• egg
• high gluten flour
• high sugar tolerant yeast
• red bean paste
• white sugar
• milk
• salad dressing
• salt

Ingredients

Steps

1. 1 Prepare the ingredients: 250 grams of high-gluten flour, 100 grams of milk, 40 grams of eggs, 30 grams of white sugar, appropriate amount of red bean paste, appropriate amount of salad dressing, 2 grams of salt, 5 grams of high-sugar resistant yeast, and 20 grams of butter.

   

2. 2 Put all the ingredients except butter into the inner pot of the cooking machine.

   

3. 3 Knead the noodles in a kitchen mixer for 10 minutes

   

4. 4 Then add 20 grams of butter and continue kneading the dough for 15 minutes

   

5. 5 Arrange the dough and cover with a damp cloth to ferment at room temperature

   

6. 6 Let it rise until you dip your finger in flour and poke holes in the dough without springing back.

   

7. 7 Pour the dough onto a chopping board, knead well and deflate, divide into six equal parts, roll into round balls, cover with a damp cloth and let rest for 10 minutes.

   

8. 8 Then use a rolling pin to roll it into a long strip

   

9. 9 Spread red bean paste on the dough

   

10. 10 Then wrap the red bean paste tightly with dough and pinch the seal tightly.

    

11. 11 After all six are wrapped, place them in a mold and cover with a damp cloth for secondary fermentation

    

12. 12 After secondary fermentation until it has doubled in size, squeeze the salad dressing onto the surface.

    

13. 13 Extrude patterns as you like.

    

14. 14 Then put it in a preheated oven at 180 degrees and bake for 30 minutes. Cover with tin foil when the color is ready.