Bagels with red bean paste
Overview
At that time, I was obsessed with red bean paste and tried almost all kinds of red bean paste bread from bakeries along the way. But this style is the most classic, and now I feel nostalgic to consume the red bean paste. I have never made this style before, and it was only after I made the last two that I suddenly realized that they are the only ones in good condition. . . .
Tags
Ingredients
Steps
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Ingredients: 130g high-gluten flour, 100g bean paste filling, 65g milk, 15g white sugar, 12g butter, 6g fresh yeast, 1g salt, half an egg.
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Pour the ingredients except butter and bean paste into the mixing barrel of the bread machine, and start the dough mixing process,
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Stir the dough until smooth, add softened butter and continue to stir.
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The dough can pull out the film,
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Roll into a round shape, place in a large bowl, cover with plastic wrap and ferment.
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The dough has doubled in size and fermentation is complete.
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Deflate the dough, divide into 4 equal parts, roll into a ball and let rest for 10 minutes. Divide the bean filling into 4 equal parts as well.
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Take a piece of dough, flatten it, and wrap the bean filling in it.
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Pinch the cinch tightly and turn the cuff downward.
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Use a rolling pin to roll it into thin slices,
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Make a cut on the surface to reveal the bean paste, being careful not to cut through to the bottom.
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Turn over and roll up from top to bottom,
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Press the bottom interface firmly, press one end into the other end and pinch it tightly.
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Place on a baking sheet, ferment until doubled in size, and brush the surface with egg wash.
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Place in the oven, middle layer, with upper and lower heat at 175 degrees, and bake for about 15-20 minutes.
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The surface is golden brown and comes out of the oven.
