Red bean soup Rolls

Ingredients

Main dough material

Low -gluten flour

320 grams

yeast

fine sugar

60g

Salt

milk powder

15g

Egg liquid

50g

milk

200g

Old noodle

80 grams

butter

50g

None

Bean paste filling

None

Red bean paste

360 grams

Prepare the old noodles one night in advance. (Use your favorite recipe) Pour all the dough ingredients except butter into the chef’s machine, in the order of liquid, sugar, salt, flour, milk powder, and finally yeast. Turn on gear 3 and knead for 3 minutes, stirring until there is no dry powder. Rotate to 6th gear and knead for about 7-8 minutes. At this point, use your hands to stretch out a relatively thick film, put in softened butter, and knead for about 3 minutes in 4th gear until the butter is completely absorbed by the dough. Continue to turn on gear 6 and knead for about 6 minutes. Knead the dough until a thin and durable glove wrap can be pulled out. Make a circle by hand. Cover the container with a fresh-keeping mold and place it in the oven for fermentation. The fermentation environment should have a temperature of 28-29 degrees Celsius and a humidity of 75%. When the dough has fermented to twice its original volume (use your fingers to dry some flour and insert it into the dough, the small holes inserted will not immediately retract, and it is completed)

Divide the dough into 12 equal portions, each weighing approximately 60 grams, roll them into a round shape, cover with plastic wrap, and let them relax for 15 minutes.

Use a rolling pin to roll it into a round cake, put 30 grams of Red bean soup in the middle, squeeze the mouth closure tightly, wrap Red bean soup in turn, cover with plastic wrap and relax for 10 minutes. Press flat with your hand and roll the dough into an oval shape with a rolling pin.

Use a sharp knife to cut multiple edges in the middle, with equal spacing, so that you can see the bean paste but not cut through the underlying skin.

Flip over, use your hand to thin the lower side, roll it up and pinch the closure tightly, then wrap it into a circular shape, stick the closure tightly, and then place it on a circular paper mold.

Fermentation function in the oven, with a fermentation environment temperature of 36-38 degrees Celsius, humidity of 85%, and a time of about 40-45 minutes, mainly depending on the fermentation status, until it reaches 1.5 times larger.

Place it in a preheated 180 ℃ oven and bake in the middle layer for about 18 minutes.