Ingredients ?

Bread

Russian flour 250g

Milk 120g

Butter 25g

Salt 4g

Yeast 5g

Sugar 35g

Wakatake Matcha 9g

Soup stock

Tall flour 20g

Water 100g <

Sparing Potato

Glutinous Rice Flour 100g

Water 60g

Sugar 12g

Filling

Lotus Seed Paste 20g each

Pinch of Cooked Walnuts

Red Bean paste 20g each

How to make Matcha Sesame Potato Lotus Seed Paste Buns ?

First of all, mix the soup seeds, water and flour in a non-stick pan over low heat and cook until it becomes sticky, then set aside to cool

Mix all the bread ingredients except the butter and salt

Mix the soup seeds with the bread ingredients (this step will be very sticky) and keep kneading until the dough in your hands is sticky but it can automatically absorb the excess dough sticking to your hands

Add the butter, and slice it beforehand

Make sure to add a few more slices of butter. You need to slice the butter beforehand

Keep kneading vigorously for 10 minutes and you will see that the dough is getting smoother and softer

Add salt and keep kneading for another 5 minutes

After kneading the dough, it should be smooth, bright and soft

I let the dough rise for about an hour and then it was 2 1/2 times its original size

How to tell if the dough is ready? Take out the fermented dough and divide it into 9 equal portions

My dough is exactly 58 grams per portion, 9 portions per portion

This recipe was borrowed from the cooks in the kitchen and slightly modified

Take the sweet potatoes, bean paste and walnuts and wrap them up like a dumpling?

After wrapping the bread, put it in the oven to ferment at 35 to 40 degrees

When fermenting, use hot water to ferment Put a pot of hot water under the oven

Bread fermentation in the lower middle layer of the fermentation for 50 minutes or so, fermentation to double the size

Fermentation to 1.5 times to 2 times the size

The hot water is taken out of the oven, the oven is at 180 degrees, preheat for 10 minutes

Preheat the oven. Brush with egg wash and sprinkle with white sesame seeds, wait for the oven to reach a constant temperature, put the bread in and bake for 30 minutes in the lower middle layer

Bake and let cool

Cut the pieces to finish

Tips

Take note

Thanks to the cook who provided me with the recipe, I'm adapting it from yours, thank you

Thanks for the time limit as it was a night time start to make the bread. I'm going to omit the original recipe for soup, which needs to be refrigerated for more than two hours, and leave it to cool. I don't think there's any difference, but it's just the same thing

Secondly, I'd recommend that you replace the bean paste filling with a drier one, because you're buying it, and you'll find that some of the pieces of bread are empty after you've baked them, which is a bit distracting. So I'm going to use lotus seed paste filling, and I'm going to use it.

There is also the question of the darkness of the color. Considering the different temperatures and temperaments of the ovens, it's a matter of looking and smelling, isn't it?

Our home oven temperature is high, not big, warming faster, 15 minutes on the color deep, I used tinfoil cover up

How to judge the cooked it General food out of the aroma and then copy up to 5 to 8 minutes can be out of the oven, but I personally feel that the bread should be baked for at least 30 minutes, otherwise the temperature does not reach out of the oven will be deflated Temperature control is also very important