Baked bean paste buns
Overview
Every Chinese New Year, I make some steamed buns and steamed buns. This year is no exception. After steaming several pots of buns and buns, there are still a few buns left. My daughter said: Mom can make baked buns, but can the red bean paste buns be baked? This made me question, because I have never made baked bean paste buns and am blind to baking. If I think about it carefully, if mutton roasted buns can be baked, so can bean paste buns. Beat eggs, brush with egg wash, and move to the oven. After a few dozen minutes, the buns were baked golden, crispy on the outside, soft and sweet on the inside. My daughter ate two of them in one go, and she knew that my efforts were not in vain. Red bean paste; energy supplement: contains carbohydrates, which can quickly provide energy to the body. Improve immunity: Copper and other minerals form enzymes related to immune function.
Tags
Ingredients
Steps
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Ingredients: flour, yeast powder, edible alkali, white sugar, bean paste, eggs
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Dissolve the yeast powder with warm water, then mix the flour with sugar powder and yeast water to form a smooth dough
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Cover and ferment for more than 3 hours until doubled in size
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Add edible alkali and knead evenly to ferment and expand. Divide the fermented dough into small portions of about 25 grams
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Roll into discs
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Wrap with red bean paste
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Wrap into bun shape
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Line a baking sheet with tin foil and brush with a layer of vegetable oil
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Beat eggs
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Put the bun base into the baking pan
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Brush with a layer of egg wash and ferment for about 10 minutes
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Use the 180° up and down function of the oven to preheat for 5 minutes, push the baking tray in and bake for 20 minutes
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Take out the baking pan, brush with another layer of egg wash, and bake at 220° for about 10 minutes, until the buns are golden brown
