Chinese Food
European style triangular bean paste bag with leaves. Super filling
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Cooking ingredients
Cooking Steps
Step1:This recipe can be used to make 8 triangular leafy bean bags. Each bag weighs 112G before bakin
Step2:Put the materials other than butter in the basin. Pay attention to the salt at the bottom. Yeast at the top. Next to sugar
Step3:Milk should be warm and warm. In this way, yeast can play a better role. Milk should be poured into yeast
Step4:Knead for 15 minutes (toaster). If knead by hand, it will take about 30 minutes. Then add butter softened at room temperature. Continue kneading for 15 minutes (toaster). If knead by hand, it will take about 30 minutes
Step5:The dough is even and smoot
Step6:It's twice as big in the warm place. I put it in a warm water basin. It's fast. It'll take 35 minutes. Don't get sour if you overdo it. Here is the fermented dough.
Step7:When fermenting, divide 500g bean paste into 30g small balls. It needs 16. Honey beans into a small bowl. Convenient for later operatio
Step8:Divide the dough into 8 parts. Distribute about 112G of each dough. Cover with plastic wrap. Relax for 20 minutes. If you shape it directly, the dough will shrink seriously
Step9:Roll the dough into a round shap
Step10:Press a 30g bean paste into the middle of the pancake firs
Step11:Then put the honey beans in the amount you lik
Step12:Press another bean paste. Cover it. In this way, when eating, the honey beans will not fall dow
Step13:Then seal the dough of this triangle. It's three corners overlapping in the middl
Step14:As shown in the figure, it's just like this when all 8 are finishe
Step15:The next step is to enter the final second fermentation and baking process - the dough modeling and then the second fermentation. My method is that the oven is not electrified. Put several small boxes in it and then put hot boiled water. Use the temperature and humidity of the boiled water for the second fermentation to One point five It's OK to double it. As shown in Figure
Step16:Spread a layer of flour on the dough slowly with a sieve. It doesn't need to be too thick. Use a blade to draw the pattern you like
Step17:Preheat the oven at 200 ℃. Bake at 180 ℃ for 30 minute
Step18:Let the toast cool before eatin
Cooking tips:Don't eat this bread immediately after baking. The crust will be harder after baking. Put it in a sealed box. Eat it after 2 hours. The upper crust will become much softer. I think the stuffing inside is quite enough. No need to add more. If you don't like sweet, add less bean paste. When baking, observe more to avoid uneven coloring. There are skills in making delicious dishes.
