Ingredients list
215g high-gluten flour
40g fine sugar
3g salt
3g yeast
p>50g egg liquid
90g milk
20g butter
# stuffing#
180g red bean paste
6 fresh salted duck egg yolks
Cooking steps
1/10
Except butter, put all the dough ingredients into the bread machine in sequence, first Add the liquid, and finally the flour. Make a well in the flour, bury the yeast, and knead until it expands
2/10
Then add the softened butter that has been cut into small pieces and continue kneading. To the complete stage (commonly known as glove film)
3/10
Ferment until it is 2.5 times to twice the size. If the dough does not shrink when you dip your fingers in flour, the fermentation is complete.
4/10
Take out, squeeze and deflate,
5/10
Divide into 6 equal parts, roll into balls, cover to keep fresh Let the film rise at room temperature for 10 minutes.
6/10
Take the risen dough and roll it into a round shape, turn it over and spread 30g of bean paste filling
7/10
Place the egg yolk in the middle
8/10
Pinch the edge tightly
9/10
Put it in with the edge facing downwards Use a baking sheet for secondary fermentation, and place it in an environment with a temperature of 38 degrees and a humidity of 85 degrees for fermentation. (I fermented it in the oven) until it is 1.5 times larger
The last step
After fermentation, sprinkle with high flour, cut the bag into a preheated oven, and bake at 180 degrees for about 20 minutes. Check the temperament of your own oven. The temperature of each oven will be different. It is recommended to buy an oven thermometer for use!