Walnut bean buns

My husband has eaten his walnut bean buns for many times at the "Day of Joy" in Beijing. Since the very beginning, he has been nagging me that this homemade bread is delicious and he wants me to make BALABALA for him...

This time, I finally had a chance to take a closer look at it. After looking at it in the store, I concave this shape. I don't know if I did it this way. I chose a relatively safe way when I did it. Maybe there could be a simpler operation, but I didn't try it this time. As for the taste, it should be the same, according to the little guy, the taste is almost the same.

But it is a pity that all the bread made as breakfast was destroyed by the little guy. My husband did not eat any of them because he was not at home. Finally, he just looked at the pictures and got addicted.

Walnut bean buns

material

Main dough: strong flour 265g, milk powder 10g, water 130g, egg 25g, caster sugar 25g, salt 2g, yeast 3g, butter 25g

Stuffing: 240g bean paste, 40g chopped walnuts

Surface decoration: egg amount, half a walnut 8

The way to make walnut bean buns

1. First prepare the filling: chop 40g walnuts;

2. Pour 240g of bean paste into a bowl, pour in chopped walnuts, mix well, set aside;

3. Pour all the main dough materials except butter into the bread bucket, and then put the bucket into the bread machine to fix it, and start the "dough" process, including two stages of kneading and fermentation, the default duration is 1:40;

4. 15 minutes into the process, add the butter softened at room temperature;

5. After kneading, the program automatically enters the fermentation stage. When the program is over, the fermentation is finished.

6. Take out the fermented dough and knead it well. Divide it into 8 parts.

7. Take a loose dough and roll it into a circle, turn it over, put the walnut bean paste filling in, wrap it and pinch the seal;

8. Place the dough in a baking tray with the end down, flatten the dough with your hands, and then press a pit in the center of the dough with a rolling pin;

9. Place the dough in a warm and moist place for final fermentation until it is about twice the size.

10. Brush the surface of the dough with a thin layer of egg mixture;

11. Place half a walnutmeat into the pit in the center of the dough and press down to make it firm.

12. Then put the baking tray into the middle layer of the preheated oven, 180 degrees for about 18 minutes, come out of the oven, let cool, and then keep sealed;

Tips:

1. Divide the filling into 8 roughly equal portions in a bowl, then scoop out the filling with a spoon

2. When using a rolling pin to make pits, you can dip a layer of flour on the head of the rolling pin before operating, so as to avoid adhesion between the dough and the rolling pin;

3. When embedding the last half of the walnut for decoration, press down slightly to keep the shape better;

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