Little bear bean paste bun

Overview

How to cook Little bear bean paste bun at home

Tags

• baking
• afternoon tea
• butter
• cocoa powder
• egg
• high gluten flour
• homemade red bean paste
• milk powder
• white dough
• white sugar
• yeast
• water

Ingredients

Steps

1. 1 Use the post-oil method to knead all the ingredients into a dough until it reaches the expansion stage (that is, the dough can be stretched to form a glove film). Take another 30 grams of white dough, add 2 grams of cocoa powder, and knead it thoroughly. The two doughs are fermented separately until they are 2.5 times in size. As shown in the figure

   

2. 2 After the fermented dough is flattened and deflated, cover it tightly and let it rise for 10 minutes. Divide the dough into 8 pieces of 50g each and 16 pieces of 8g each.

   

3. 3 Divide the bean paste into 8 equal portions and roll into balls.

   

4. 4 Take a 50g piece of white dough and flatten it, wrap it in bean paste, pinch it tightly and shape it into a round shape to look like a bear’s face.

   

5. 5 Place the rounded buns into a greased baking pan. Next make the bear’s ears.

   

6. 6 Roll 8 grams of small dough into a slightly longer shape and pinch the two sides together to make the bear's ears.

   

7. 7 Arrange the ears on both sides of the bread to form two ears. Next make the bear’s eyes, mouth and nose.

   

8. 8 Roll the cocoa dough into thin strips (about the thickness of a chopstick) and cut into large soybean pellets. Roll it into a round shape and flatten it slightly to make the bear's eyes and nose. Then take another piece of dough and roll it into a thin line larger than a toothpick to make the bear's mouth.

   

9. 9 Paste 3 small round pieces on the surface of the bread to make the eyes and nose respectively. Take a small piece of thin line and stick it under the nose. Then roll a small piece of thin strip into a crescent shape and glue it on. The whole bear's face is completed. Place the bread in the oven for a second fermentation until doubled in size. Place a cup of hot water underneath to maintain humidity.

   

10. 10 Brush the fermented bread with a layer of egg wash, preheat the oven to 180 degrees for 5 minutes, put the bread into the middle shelf of the oven, bake at 180 degrees for 15 minutes, and then take it out of the oven.

    

11. 11 The finished product is baked. Tip: The oven temperature depends on the individual oven. Various brands of flour absorb different amounts of water. The amount of water can be increased or decreased depending on the softness and hardness of the dough. When sticking cocoa dough, add some water to prevent it from falling.