It is always round and shapeless when I make a small dinner roll, this time I want to make a simple bean paste roll, but I found it difficult, because I like the dough wet and sticky, so it is more difficult to shape, although the roll is not like a good, but the texture is still good, shaping to be improved haha

Materials

Main Ingredients: 210g of high-gluten flour, 55g of low-gluten flour;

Accessories: 30g of egg wash, 88g of soup seed, 30g of sugar, 2g of salt, 6g of yeast, 100g of warm milk, the right amount of bean paste filling, the right amount of egg wash, the right amount of sesame seeds, 20g of corn oil

Bean paste bread rolls

1

Weighing the ingredients, put the flour, eggs, sugar, salt and soup seed

2

3

Knead the dough

4

Knead and wrestle for 15 minutes

5

After the dough comes out of the dough, add the oil

6

Continue kneading and wrestling, and knead it until it reaches the extended stage

7

Round it up and let it rise, covered

7

Rise up the dough, and then let it ferment, covered.

8

Raise to 2.5 times its size (1 hour at 20 degrees)

9

Take it out of the air, divide it into 6 parts and round it up

10

Relax it for 15 minutes

11

Take one of them, wrap it in the bean paste filling, flatten it, roll it out into an oval shape, make two cuts in the center, cut the knife and stretch it, then roll it up.

12

Cover with plastic wrap, put hot water underneath, and let it ferment for 40 minutes

13

The temperature has been low lately, so it's not very big

14

Brush it with egg wash and sprinkle it with sesame seeds

15

Preheat the oven at 160 degrees Celsius, and leave it on the middle for 20 minutes

16

This is a good idea, but I don't think it's a good idea to do this. >16

Remove and let cool

17

The children who like wet soft bread may want to try it ~ it is very awesome

Tips

Soup seed: 15g high flour + 75g water, the amount of milk adjusted according to the amount of humidity, if the water, the amount to reduce the amount of a little bit.