Glutinous rice and honey bean steak buns

Overview

I like eating bread and even making bread, just for the anticipation, sweetness, satisfaction and cheers when the bread comes out of the oven.

Put all the dough ingredients into the mixing bowl and start the kneading process
Knead into a smooth dough and place in a warm place for fermentation
Ferment three times in size
Pick up the fermented seed dough, then put all the main dough ingredients into the mixing bowl, then tear the seed dough into small pieces and put them together to start the kneading process
Knead to the expansion stage and you can pull out a thin hand mask
Take out the dough and cover it with plastic wrap to rest for 15 minutes
Divide the dough into 8 equal portions, roll into a ball, cover with plastic wrap and rest for 15 minutes
Take out a piece of dough and roll it into an oval. The length should be about the same as the width of the baking pan
Place a row of honey beans, flatten them slightly and roll them up from one side
Pinch the closing seams tightly
Arrange everything neatly in a baking pan with a layer of butter, and place it in a warm and humid place for secondary fermentation
Ferment until 2.5 times in size
Place spaced apart on the surface. Cut three strips of oil paper of equal width in advance and sift in a layer of powder evenly
Carefully remove the oil paper strip
Preheat the oven to 160 degrees and bake on the middle shelf for 30 minutes. Cover with tin foil when browned halfway through
The buns are out of the oven
Finished product pictures
The packaging organization is great ~ you can see the deliciousness ^_^