Chinese Food
[Dousha meal bag] - produced by couss cm1200 Chef
(99180 views)![[Dousha meal bag] - produced by couss cm1200 Chef](https://cp1.douguo.com/upload/caiku/d/e/c/yuan_defd4edc698172152d72290cf0afbcec.png)
The classic doughnut and stuffing make the taste of bread less monotonous. It's a good way to add energy. ~~By @ Marlin
Cooking ingredients
Cooking Steps
Step1:Put the dough materials except butter into the mixing barrel of the chef according to the order of liquid first and then powder. Finally, dig a small hole for yeast and put it in.
Step2:Cousscm1200 chef machine. Turn on the 1st gear to knead into dough and then turn to the 3rd gear to knead.
Step3:When the dough is smooth, add butter. After the butter is absorbed, turn to the third level to knead. Knead to the expansion stage.
Step4:Then cover the mixing barrel with plastic film and ferment it to 2.5 times the size at room temperature.
Step5:Take out the dough and let out the air. Divide into 6 small dough. Cover the dough with plastic wrap and ferment for 15 minutes
Step6:At this time, divide the bean paste filling into small balls of 25g each. Knead them.
Step7:Take a dough and press it in the palm of your hand. Put a bean ball in it. Put it on the chopping board with the mouth closed
Step8:Rolled into a thin olive shape.
Step9:Use the blade to make several cuts on the surface. Only the upper skin and the lower skin should not be cut. Then turn it over and roll it up from one side to form a roll.
Step10:Connect the two ends. Put them in the baking tray after shaping.
Step11:Put them all in the oven. Put a pot of hot water. Ferment them to twice the size
Step12:After fermentation, brush a layer of egg liquid on the surface. Put it into a 180 degree preheated oven. Bake for about 13 minutes.
Cooking tips:1. Due to the different water absorption of each flour, do not add all the liquid at one time. Increase or decrease according to the dough status. 2. When the dough is shaped, the two ends can be connected and one end can be wrapped into the other end to press tightly. In this way, it is not easy to come out when fermenting and baking. But in fact, it can be made into a horn shape. It doesn't need to be perfectly round. If you feel that it's inconvenient to shape, you can directly wrap the bean paste stuffing in it, knead it and make it into a circle. The surface does not need to have a whole grain. 3. It's better to leave a distance between each bread. Otherwise, it will affect the expansion of bread. My oven is relatively small. I don't want to bake it twice and put it all in. 4. The baking temperature and time are for reference only. Please adjust them as appropriate. There are skills in making delicious dishes.
