Ingredients 1

210g high flour

50g low flour

84g Tang Zhong

20 grams of milk powder

40 grams of fine sugar

2 grams of salt

6 grams of dry yeast

30 grams of eggs

Ingredients 2

Mung bean filling

20 grams of unsalted butter

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Step 1

Mix all ingredients 1 and knead into a smooth dough, add butter and knead until the expansion stage

Step 2

Basically ferment for about 40 seconds minutes until doubled in size

Step 3

Divide the dough into 9 equal parts, 60 grams each, roll into a ball and let rest for 10 minutes

Step 4

Take a small dough and press it into a round cake shape with your hands

Step 5

Wrap mung bean filling

Step 6

Closing

Step 7

Final fermentation for 40 minutes

Step 8

After fermentation is completed, brush with egg wash and sprinkle in the middle A little black sesame seeds

Step 9

Bake at 170 degrees for about 15 minutes

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Step 1

Mix 100 grams of flour and 500 grams of water and stir evenly

Step 2

Heat over low heat while stirring constantly

Step 3

Heat to 65 degrees, remove from heat if lines appear when stirring

Step 4

Paste cling film on the surface of the batter and cool down

Step 5

Can be stored in the refrigerator for 1 or 2 days

Tips

Mung bean filling is cooked mung beans, remove and control Dry the water and mix with appropriate amount of sugar. Try not to touch it with your hands during operation