Fang Zi was adapted from the original four-day king bread of the original Maishanqiu chef JASON. The dough of the square is particularly soft, and the stuffing is very suitable. Whether it is a pineapple package or a chives, it is very soft. Of course, the most favorite is the red bean bag. I don't like too sweet, so the red bean stuffing has been reduced by sugar and oil. The following formula is large, you can cut it in half.
After washing the red beans, soak the water for more than three hours. Put the red beans in the pressure cooker and cook until soft. Drain the water and add other materials. Stir and cook until thick. (You can also use a broken machine to make the mud, then fry the pan.) Put in the flat baking pan and let it cool.
Dissolve the yeast and sugar in the dough into a mixture of water and milk, and add the other ingredients in the dough to mix and knead. Fermentation at room temperature for 25-28 degrees at room temperature for one hour.
The prepared medium dough is torn into pieces and added to the material of the main dough (except butter). Stir slowly with a chef machine for 5 minutes, then add butter and continue to knead until the expansion stage.
The kneaded dough is fermented for 30 minutes at around 25 °C.
The dough is divided into 60g one base dough. Then pack 35g-40g of red bean filling, pinch the bottom of the mouth to form a round shape
After the shape is good, the final fermentation is 36 minutes at 60 degrees. Brush the egg on the surface and sprinkle black sesame seeds on top.
Preheating in the oven: 200°C on fire and 180°C on fire (please adjust according to your own oven) Baking time: 10-12 minutes
Please use red bean to prepare the red bean stuffing. It is more fragrant and sandier than the stuffing made by the red bean.