This time, the red bean bag is not said. Not only is it delicious, but also a soft glimpse. I have made 5 red bean paste fillings and 5 pure ones, each with its own characteristics. Although the amount of light cream is small, the aroma It is already strong enough. Matching with bean paste, it won't be sweet; if you have a piece of salty butter on a pure version, it will definitely faint.
All materials are expanded by post-oil method and fermented to 2-2.5 times at room temperature.
The fermented dough is divided into about 50G/piece, and my dough is 490G+, which is directly divided into 10 pieces. After being divided, it is rounded and relaxed for 15-20 minutes.
The red bean paste is divided into 25G pieces and kneaded into balls. Take a dough and crush it. Try to press it as much as possible. Because the bean paste is very soft, it is not good enough. Turn the pressed cake over and place the bean ball on top
Hold the side of the cake and gather it in the middle. Let's get together, pinch it, and close your mouth. If you make a pure version, it will be round again.
The shaped dough is placed on the baking sheet, haha, the big one is stuffed, the small one is pure, put it in a warm and humid place and finally fermented, about 2 times larger
The oven is preheated to 190 degrees, the middle layer, up and down, 20 minutes
Although the bottom of the bag I squeezed the thick, but because of the weight of the bean paste itself, the bottom of the bottom is only a thin layer, haha.