Mung bean rolls

Mung bean rolls

Overview

A combination of Chinese and Western, mung bean bread~~~

Tags

Ingredients

Steps

  1. Put all the ingredients into a large bowl and stir with chopsticks to form a dough

    Mung bean rolls step 1

  2. Move the dough to the dough mat and knead by hand

    Mung bean rolls step 2

  3. The dough will be sticky at the beginning. Do not add flour at will. Knead the dough with the force of a hand bowl. You will find that the dough becomes smoother and smoother. Check and you can pull out the thick film

    Mung bean rolls step 3

  4. At this time, you can add unsalted butter that has been softened at room temperature (this is the post-oiling method mentioned in the book) and wrap it in the middle of the dough, and continue kneading

    Mung bean rolls step 4

  5. Knead the dough until it is smooth and you can pull out large pieces of transparent film, and the dough is complete

    Mung bean rolls step 5

  6. Make the dough into a round shape, put it into a basin, cover it with plastic wrap and let it ferment for 2-2.5 times in size

    Mung bean rolls step 6

  7. Divide the fermented dough into 5 parts, roll into a ball and cover with plastic wrap to rest for 15 minutes

    Mung bean rolls step 7

  8. Take one piece of dough, roll it out, turn it over and spread a layer of mung bean filling on top, cut the bottom into strips

    Mung bean rolls step 8

  9. Roll it up like a caterpillar

    Mung bean rolls step 9

  10. Connect the head and tail ends and pinch them tightly

    Mung bean rolls step 10

  11. Do it one by one, put it on the baking tray, and brush it with egg wash after the second fermentation

    Mung bean rolls step 11

  12. Put into the preheated oven, 175 degrees, middle layer, bake up and down, hot air, about 15 minutes (time and temperature are for reference)

    Mung bean rolls step 12