Chinese Food
Delicious bun with bean sauce
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Bread is a common kind of baked food. The key lies in the production of dough film and fermentation. Many people find it difficult to knead by hand. They use a toaster or chef to knead. Personal preference is hand kneading. The taste of hand kneading can't be replaced by machine kneading. As for hand mask, master the tips. You will find that it's not so difficult to get out of the mask^_^
Cooking ingredients
Cooking Steps
Step1:Prepare all kinds of materials. Butter doesn't need to soften.
Step2:Put the flour, egg, salt, yeast, sugar and milk in the kneading basin. Note: yeast and salt should be placed at the two ends of the basin respectively to avoid yeast failure after mixing.
Step3:Use chopsticks to synthesize the materials in the basin into floccule
Step4:Use the power of wrist and palm to mix flour into dough. Let stand for 20 minutes.
Step5:After waking up, knead the dough to the expansion stage. This process lasts about 20 minutes. Many people don't understand what the expansion stage is like. It is the state that the dough can produce the membrane and the membrane will break as soon as it is pulled.
Step6:Take out the frozen butter. Cut 35g into the dough. Continue to knead.
Step7:When the butter is fully integrated into the dough, the dough is rubbed out with the help of wrestling. It is better to pull out the thin and unbroken hand film. 20 minutes later, a beautiful hand film appears.
Step8:Ferment the dough in a warm place for 2-3 hour
Step9:It is better to send the dough to 2-3 times of its original size. The fermentation time will vary according to the fermentation temperature. Generally, it is about 3 hours.
Step10:After exhausting the fermented dough (i.e. kneading the fermented dough for several times and exhausting the fermentation gas), wake up for 20 minutes and divide it into even small parts.
Step11:Take a small portion of dough, flatten it, and put bean paste filling in the middle.
Step12:Use the technique of wrapping the bun. Use the right thumb, index finger and middle finger to fold the edge of the face.
Step13:It's not like a small ba
Step14:After wrapping, seal it down. Put it in the baking tray for 2 times of fermentation.
Step15:After two fermentations, the dough swelled again and filled the baking tray. 2-3 hours is recommended for the second fermentation. The bread will taste better after full fermentation. Brush with egg white. It's ready to bake in the oven.
Step16:Preheat the oven for 5 minutes. Heat it for 130 degrees. Heat it for 150 degrees. Bake it for 20 minutes.
Step17:The crust of the bread just came out of the oven is very hard. It's soft when it's cool. Start to enjoy delicious bean paste brea
Cooking tips:The key to the success of bread is 2 points. 1 is hand film. 2 is fermentation. The fermentation time must be sufficient. These two points are achieved. Basically, they are successful. There are skills in making delicious dishes.
