Sweet bean and blueberry sauce sandwich buns

Overview

My life is always jumping around in the pits I dug. This time I made this bread to consume the macaron filling. I made a lot of macaron filling before. No one wants to eat my macarons in the past two days, so I have to think of ways to use it up. Bake this bread, and the filling will pop out. If you mind, just put some in. I like popping out, and the outside is also sweet~The finished bread is very soft and silky

Tags

• baking
• children
• breakfast
• afternoon tea
• blueberry chocolate sauce
• butter
• egg yolk
• high gluten flour
• pure milk
• whipping cream
• dry yeast
• fine sugar
• honey beans
• salt

Ingredients

Steps

1. 1 Put everything except the stuffing and butter into the bread bucket, and turn on the dough button for 20 minutes

   

2. 2 Knead it into a semi-expanded state and add butter. I kneaded it for about 11 minutes

   

3. 3 After kneading, you can easily pull out the beautiful glove film

   

4. 4 Roll the ball into a round shape and put it into the bread machine bucket. Cover the bucket with a damp cloth and activate the fermentation button

   

5. 5 Ferment until 2.5 times in size

   

6. 6 Take out and press to exhaust

   

7. 7 Divide into eight equal parts

   

8. 8 Gently roll it out

   

9. 9 Add honey beans and blueberry sauce (my blueberry sauce is macaron filling, I have written a recipe before)

   

10. 10 Tuck it like a bun, with the edge facing down

    

11. 11 Wrap everything up and put it into the Xuechu pumpkin mold. This one is 10 inches in size. Put it in the oven to start the fermentation button, and put in a cup of hot water

    

12. 12 Ferment until doubled in size

    

13. 13 Preheat the upper and lower tubes of the oven to 160 degrees, place the middle and lower racks and bake for 38 minutes

    

14. 14 Take out of the oven and let cool

    

15. 15 Very soft and silky

    

16. 16 Sweet and delicious