Milk-flavored bean paste steak buns

Overview

Before you can fully enjoy spring, summer is here in a hurry! I can’t stay in bed anymore. I have to go shopping early. I don’t want to get sunburned early. I’ve been bored all winter, and it’s easy to turn a little white! To be honest, I am most afraid of getting up early. I would rather stay up late at night than get up early! Typical night owl! However, someone took care of the groceries, and I didn’t feel right at first. As a full-time cook, I had to trouble my husband to do such a small thing as groceries. I was embarrassed to tell her, huh? ! But people said: It will be hot in the future, the sun will be very scorching, and you won’t be able to get up in the morning, so I’d better get up early and go buy groceries! I was overjoyed: Are you saying that you will take care of all the grocery shopping in the future? ? Husband: Yeah! You don’t have to worry about grocery shopping in the future! O(∩_∩)O haha~ I originally wanted to make whole wheat toast today, but I didn’t expect that the wheat bran was moldy. When I thought about it, it turned out that I hadn’t dried it at all, and the bag was made of non-woven fabric and was not moisture-proof! I brought this back to my hometown last month. My dad went to the flour mill to buy it. What a pity! I was ruined by this sloppy guy! Finally, I made the bean paste steak buns. No need to worry about plastic surgery, it’s convenient and quick. This time I tried to use the primary fermentation method, which is quite easy, and the baked bread is no different from the secondary fermentation. I will use this method in the future if I am pressed for time. I remember in "Bread King Jin Zhuogu", Zhuogu's father told Zhuogu that when bread is baked, it will also lose a lot of water. Putting a cup of water in the oven can replenish the moisture lost during baking, so that the bread will not dry out. I tried this method and found it to be very effective. Every time I made the buns, I would feel they were not moist enough, but this time I didn’t feel dry at all.

Tags

• baking
• children
• breakfast
• butter
• egg
• egg liquid
• golden arowana wheat core powder
• golden elephant high powder
• white sugar
• yeast
• salt
• water

Ingredients

Steps

1. 1 Soften the butter in advance. Put all the ingredients except water and butter into a basin.

   

2. 2 Put all the ingredients into a basin, stir well, add water in batches, stir into dough, cover with plastic wrap and refrigerate for 30 minutes to make it fully moist and easy to remove.

   

3. 3 Take it out and knead the dough repeatedly. Now that the temperature is high, water will easily lose during the kneading process, so you should add some water in small amounts and multiple times according to the condition of the dough. 3. Knead until a rough film can be pulled out, add softened butter

   

4. 4 Add softened butter

   

5. 5 Knead out a glove film that is not easy to puncture. Even if there are holes, the edges of the holes will be smooth.

   

6. 6 Place into a bowl, cover with plastic wrap and let rise for 20 minutes.

   

7. 7 Take out and divide into 16 portions, each portion is about 50 grams, roll into a round shape, cover with plastic wrap and let rest for 15 minutes.

   

8. 8 Take one portion and roll it into a round shape again, press it flat, roll it into a round shape, and wrap it with bean paste filling,

   

9. 9 Pinch the edges tightly and place face down on the baking sheet. Do everything in turn.

   

10. 10 Place on baking sheet face down. Do everything in turn.

    

11. 11 Brush with a layer of egg wash.

    

12. 12 Preheat the oven, put a baking mesh on the bottom layer, put in a plate of hot water to create steam (I used a pizza pan), 175 degrees, heat the middle layer up and down for about 25 minutes, cover with tin foil after the surface is colored.

    

13. 13 Immediately after taking out the oven, brush with a layer of cooked vegetable oil.