Simple - Sesame Pao Bao
Overview
I saw this recipe in Hailanlan's diary before, and I have made it many times. The first few times, I had blueberry sauce on the surface, but now there is no sauce, so I have to sprinkle white sesame seeds. Without the sweet and sour taste of blueberry sauce, it is indeed inferior. I originally wanted to use durian pulp as the filling to add a layer of texture, but unfortunately the durian is not yet ripe and the taste is not good. I am afraid that adding it will have the opposite effect, so why not just leave it as it is, simple and simple.
Tags
Ingredients
Steps
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Using the post-oiling method, knead the dough to the expansion stage
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Put the kneaded dough into a basin, cover with plastic wrap, and ferment for the first time at room temperature
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When you poke a hole in the top of the dough with your fingers dipped in flour, and the hole neither collapses nor shrinks, but remains in its original shape, fermentation is complete.
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Take out the fermented dough and deflate it, divide it into nine equal parts, roll it into a ball, cover it with plastic wrap, and let it rest in the refrigerator.
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Roll the rested dough into an oval shape
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Turn it over, roll up the long side from top to bottom, with the joint facing down, and place it on the baking sheet (I placed it on the baking sheet after each one was made. As you can see from step 7, the left and right sides are asymmetrical, so I had to drag the oil paper to make the buns in the middle of the baking sheet)
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After everything is done, place it in a warm and humid place for the second fermentation
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After the second fermentation, brush the surface with egg wash and sprinkle with white sesame seeds
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On the second level of the oven, heat up and down to 175 degrees for about 15 minutes
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Out of the oven
