Bean paste roll

Overview

The red bean paste buns are rolled up and placed in paper trays for a more beautiful shape, and they are relatively soft when baked.

Weigh the ingredients to be used and fry the right amount of bean paste filling in advance
Dilute the dry yeast with water for 5 minutes and pour it into the bread barrel. Crack the eggs into the bread barrel. Add fine sugar and salt. Brush the walls of the bread barrel with oil
Pour in the flour and stir a few times with chopsticks
Install into bread machine
Select the dough kneading and rising functions of the bread machine and start kneading. After the dough mixing process is over, check the glove film and proceed to automatic fermentation.
Deflate the fermented dough.
Divide into small portions and let rest for 5 minutes
Round dough
Flatten each bun and wrap it with bean paste filling, then wrap all the buns one by one
Knead into oval shape
Roll into ox tongue shape
Use a knife to make three cuts in the middle. Be careful to only make cuts in the middle part, and do not cut off the two ends
Roll into an S shape
Then roll the two ends into the middle. This is the wrapped look
Wrap everything and put it in a paper tray to wait for secondary fermentation
Brush the fermented eggs with egg wash, preheat the oven, raise the heat to 160 degrees, and bake at 140 degrees for 15 minutes
Out of the oven
Finished product