Chestnut and Red Bean Soft Meal Bun

Overview

The restaurant's meal buns gave me the impression that they are sweet, soft and delicious: the surface is brushed with a layer of honey, and they are soft when you take a bite. There is a classic barbecued pork filling inside, a combination of Chinese and Western styles, and you will never get tired of eating it. Cantonese cuisine is so fond of sweets. Chestnut and red bean soft meal buns use oil-free and low-sugar chestnut and red bean filling produced by Natural Forest instead of the traditional barbecued pork filling. The crust is made of whole egg yolk bread, which is soft and has an extra egg flavor. The overall taste is sweet but not greasy. Xuexichu's golden Coruli 12-cup mold is not sticky at all and does not need to be greased. The bread comes out as soon as it is baked. The beautiful texture adds a bit of beauty to this soft meal bag, you know.

Tags

• baking
• butter
• chestnut and red bean paste
• egg white
• egg yolk
• high gluten flour
• honey
• milk powder
• white sesame
• yeast
• fine sugar
• milk
• salt
• water

Ingredients

Steps

1. 1 Put the bread ingredients except butter into the bread machine bucket in order of liquid first and then solid, start the Imix kneading program and knead the dough for 20 minutes.

   

2. 2 After the first kneading is completed, add butter and start the Imix program again to knead the dough for 30 minutes.

   

3. 3 Check the expansion of the dough. It only needs to be able to pull out the film. It does not require a beautiful glove film.

   

4. 4 Let the dough rise in a warm place until doubled in size.

   

5. 5 After fermentation is completed, roll out the air.

   

6. 6 Divide into 12 equal portions, roll into balls, cover with plastic wrap and rest for 15 minutes.

   

7. 7 While the dough is rising, divide the chestnut and red bean filling into 12 portions, each portion is 25 grams.

   

8. 8 After the dough has rested, add the filling.

   

9. 9 Pinch the seam tightly, roll it into a round shape, put the seam side down into a 12-piece Keluli mold, and put it in a warm place for secondary fermentation.

   

10. 10 After about 40 minutes of fermentation, take it out, brush the surface with egg white, and sprinkle with white sesame seeds. Preheat the oven to 180 degrees for 5 minutes, put it in the middle layer, and bake for 18 minutes. Take it out.

    

11. 11 Once baked, spread a layer of honey on the surface of the bread, then remove the bread from the mold and transfer to a cooling rack to cool.

    

12. 12 The bread is soft, full of egg yolk flavor, and the sweetness of the filling.