Chinese Food
Doughnut with bean sauce
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Bread like flowers. Open a beautiful day.
Cooking ingredients
Cooking Steps
Step1:The butter is softened at room temperature in advance until it can be easily pressed into mud by scraper for standby.
Step2:Put all the ingredients (excluding butter) of the main dough into the kneading barrel of the bread machine in the order of liquid first and then powder. (take 40 grams of eggs in a blender and leave the rest for brushing
Step3:Start the kneading procedure. The thick film can be pulled out by hand in about 10 minutes.
Step4:Add the softened butter.
Step5:Continue kneading for about 1520 minutes. The dough is smooth, delicate and soft, and can pull out large transparent films (glove films).
Step6:Put the dough into the barrel to start fermentation (it can be fermented at room temperature in summer).
Step7:The dough is fermented to twice the size and taken out.
Step8:Press and fold to exhaust. Divide into 8 equal parts and cover with plastic film to relax for about 20 minutes.
Step9:Weigh 30 grams of bean paste and rub it into a circle. Take a dough and roll it out. Put it in.
Step10:Wrap them all and put them face down. (it doesn't matter how you use it. You'd better get used to it.
Step11:Take a stuffed dough and roll it with a rolling pin. It's about 20 cm long and about 20 cm wide. It's like a cow tongue shaped dough with a human hand. (there are bubbles on the edge, pat them off with your hands
Step12:Put a piece of baking paper on the kitchen board. Move the rolled dough onto it and use a sharp blade to cut the stripes about 1cm apart as shown in the figure. (cut only one layer of dough. Don't cut the bottom of the dough.
Step13:Lift the baking paper. Directly buckle the dough on the kneading pad. Roll it up from bottom to top.
Step14:Roll up long bars. Close down.
Step15:Pinch one end slightly. Pinch the opening of the flap at the closing part of the other end to seal the mouth.
Step16:Put them all in a baking tray lined with baking paper. Put them in a warm place to ferment.
Step17:About 40 minutes. Brush the fermented bread with egg liquid.
Step18:Preheat the oven over a fire of 170. Bake for about 25 minutes. (pay attention to observe the color in the middle of about 15 minutes. Cover the tin paper in time when the color is satisfactory.
Step19:The fragrant doughnut is ready. It can be preserved at room temperature. Only a cup of milk or coffee is needed in the busy morning. It's nutritious and convenient.
Cooking tips:1. The dough behind the filling must be relaxed in place. If the open and retract proves that the relaxation time is not enough, it needs to continue to operate for a while. Otherwise, it is easy to break the tendons when baking the bread. 2. When cutting and shaping, it is moved to the vegetable board with baking paper to avoid breaking the kneading pad when the power is uneven. The skilled can skip this step. 3. The temperature and time of the oven are both a reference, which should be adjusted according to the characteristics of the oven. There are skills in making delicious dishes.
