Cooking Steps

1. 

   Step1:Put the shelled mungbean bought by the supermarket into the electric pressure cooker. Add the water pressure that just covered the mungbean surface for 25 minutes. Put all the pressed mungbean into the blender and stir them into a paste. Add some peanut oil and sugar and mix them well to make mungbean paste filling. When pressing mung beans, put the right amount of water to save the step of frying.

2. 

   Step2:Medium dough - mix all ingredients a and knead into a dough. Ferment to 3-4 times the size.

3. 

   Step3:Mix the medium dough with other materials except corn oil by hand until the dough becomes a little sticky. During mixing, decide whether to add proper water according to the hardness of the dough. I use the eggbeater to knead the dough. As long as the dough can be wrapped on the dough stick all the time and the dough is not thrown out during the whole kneading process for the first 3 minutes, it means the water volume is appropriate. The picture steps can be seen in the previous whole wheat sausage bag (Chinese method).

4. 

   Step4:Knead to the expansion stage, add corn oil, and knead to the complete stage to produce a slightly transparent film. I knead the dough with the eggbeater for - 3 minutes in the first gear + 2 minutes off in the first gear + 2 minutes off in the first gear + 1 minute off + 2 minutes in the first gear with corn oil + 2 minutes off in the first gear + 2 minutes in the first gear.

5. 

   Step5:Roll the dough and put it into a container and cover with a plastic film. Ferment it to 2-2.5 times of the size at room temperature.

6. 

   Step6:After fermentation, divide the dough into 50g / piece. Roll the dough and cover with plastic wrap. Relax at room temperature for 15 minutes

7. 

   Step7:After relaxation, use a rolling pin to roll flat the dough into the mung bean paste filling, tighten the mouth, and carry out the final fermentation - when the dough expands to 1.5 times the size, you can use your fingers to gently press the bread in the inconspicuous place. If the dough will slowly return to its original state after pressing, it means that the final fermentation has been completed.

8. 

   Step8:Preheat 180 degrees. Brush the bread surface with water. Bake in the middle layer of ck25b oven for 15 minutes. Put the bread on the net rack to cool immediately after it is out of the oven.