Recipe: Bean paste chrysanthemum

Home Cooking Recipe: Bean paste chrysanthemum

Notes:

[豆豆菊包] Partners, I haven't seen you for a long time~ This is the introduction of this one, no matter how good or bad, anyway, the selling is here! It is a simple bun that can be used as a hand. Because the space occupied by the stuffing is relatively large, the bread ingredients are less, so when you knead the face, you will be a little lazy, and it will not affect the taste.

Ingredients:

Steps:

  1. Home Cooking Recipe: First mix the high and low gluten flour.

    First mix the high and low gluten flour.

  2. Home Cooking Recipe: Then open the flour into a small nest and put in eggs, sugar, salt, and milk powder.

    Then open the flour into a small nest and put in eggs, sugar, salt, and milk powder.

  3. Home Cooking Recipe: Yeast the appropriate amount of warm water, pour it into the flour, and mix well with the sugar and mix the flour on the side. Add butter or vegetable oil to the smoothness and continue to reach the expanded state. It is then rounded and allowed to ferment twice to double.

    Yeast the appropriate amount of warm water, pour it into the flour, and mix well with the sugar and mix the flour on the side. Add butter or vegetable oil to the smoothness and continue to reach the expanded state. It is then rounded and allowed to ferment twice to double.

  4. Home Cooking Recipe: The fermented dough was taken out, gently simmered to drain air, then divided into 16 equal portions and spheronized, and covered with a plastic wrap for relaxation for 15 minutes.

    The fermented dough was taken out, gently simmered to drain air, then divided into 16 equal portions and spheronized, and covered with a plastic wrap for relaxation for 15 minutes.

  5. Home Cooking Recipe: 225g of bean paste was weighed and divided into 16 equal portions and rounded.

    225g of bean paste was weighed and divided into 16 equal portions and rounded.

  6. Home Cooking Recipe: The loose dough is wrapped into the bean paste, and the mouth is closed and rounded.

    The loose dough is wrapped into the bean paste, and the mouth is closed and rounded.

  7. Home Cooking Recipe: The bread that was wrapped in the bean paste and rounded was squashed into a cake by hand, and then scissors were used to cut out 8 small 1-2 cm mouths at the edges.

    The bread that was wrapped in the bean paste and rounded was squashed into a cake by hand, and then scissors were used to cut out 8 small 1-2 cm mouths at the edges.

  8. Home Cooking Recipe: After all the molding, cover the plastic wrap and carry out the second fermentation for about 40 minutes.

    After all the molding, cover the plastic wrap and carry out the second fermentation for about 40 minutes.

  9. Home Cooking Recipe: After the second fermentation, brush a layer of egg liquid, and then put it into the preheated oven. The middle layer is fired 165° for 20~25 minutes.

    After the second fermentation, brush a layer of egg liquid, and then put it into the preheated oven. The middle layer is fired 165° for 20~25 minutes.

Tips:

1. The taste and structure of the finished product basically depends on the degree of fermentation. The fermentation time should be determined according to the actual situation. It is best to place the fermentation in a warm place, and the other is whether the dough is spread to the extent of expansion. 2. When it is almost baked, you can open the oven door and press it with your hand. If the bread will rebound, it will be elastic, then it will be cooked, and vice versa. 3. Bean paste stuffing is available on the market, you can also do it yourself. I used my own mung bean paste stuffing~


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