This is a bit of a huge red bean bag~~ Consumption of the red bean paste left in the Acacia red bean bag, fermenting the right dough, wrapped in a full red bean. For us who like red beans, every bite is happy.
All kinds of dough materials are mixed, knead into smooth dough, covered with plastic wrap on the basin, and fermented in a warm place.
The dough is fermented to about 3 times, and the inner honeycomb
The fermented seeds are torn into small pieces and added to the smooth dough by adding materials other than the main dough butter. Add butter when slightly gluten, continue to pick up a stronger semi-transparent film
The dough is smooth and covered, and the plastic wrap is 28 degrees to wake up for 30 minutes.
Take out the dough and weigh it into 6 equal parts.
Rolling the back cover wrap for about 15 minutes
Take a loose dough, squeeze it by hand, and squeeze out large bubbles
Turn over and pack about 40 grams of red bean filling
Close the mouth and put it into the mold (or paper tray, put the baking tray directly)
Fermented to 2 times the size of a large finger with a temperature of about 37 degrees and a humidity of 75%. The surface can be slowly rebounded.
Surface brush whole egg liquid, decorated white sesame
Put in a preheated oven, and bake the upper and lower tubes 180 degrees for 18-20 minutes.
Release mold cooling
Please adjust the amount of liquid according to the flour, the humidity of the environment and the degree of self-control. https://www.xiachufang.com/recipe/102158715/