(main dough) high-gluten flour 250g (main dough) milk 120g
(main dough) whole egg liquid 40g (Main dough) unsalted butter 30g
(main dough) yeast 2.5 grams (Main Dough) Salt 2.5 grams
(main dough) fine sugar 30g (Stuffing) red bean paste 240g
(brush surface) whole egg liquid Appropriate amount
How to make bean paste bagels #changing patterns for breakfast#Illustration of how to make bean paste bagels 1

Step 1

Soften the butter at room temperature in advance until it can be easily pressed into a puree with a spatula. #changing patterns for breakfast#Illustration of how to make bean paste bagels 2

Step 2

Put all the ingredients for the main dough (except butter) into the kneading bucket of the bread machine in order of liquid first and then powder. (Crush 40 grams of an egg and reserve a little for brushing the surface) #changing patterns for breakfast#Illustration of how to make bean paste bagels 3

Step 3

Start the kneading process and you can pull out the rough film by hand in about 10 minutes.#changing patterns for breakfast#Illustration of how to make bean paste bagels 4

Step 4

Add softened butter. #changing patterns for breakfast#Illustration of how to make bean paste bagels 5

Step 5

Continue kneading the dough for about 15-20 minutes. The dough will be smooth, delicate and soft and a large transparent film (glove film) can be pulled out. #changing patterns for breakfast#Illustration of how to make bean paste bagels 6

Step 6

Round the dough and put it into a bucket to start fermentation (it can be fermented at room temperature in summer). #changing patterns for breakfast#Illustration of how to make bean paste bagels 7

Step 7

Let the dough rise until it doubles in size. #changing patterns for breakfast#Illustration of how to make bean paste bagels 8

Step 8

Press and fold to deflate, divide into 8 equal parts and cover with plastic wrap to rest for about 20 minutes. #changing patterns for breakfast#Illustration of how to make bagels with bean paste 9

Step 9

Weigh 30g of bean paste into a round shape, roll it out and put it in. #changing patterns for breakfast#Illustration of how to make bean paste bagels 10

Step 10

Wrap everything and place it with the seam facing down. (It doesn’t matter the technique, just get used to it) #changing patterns for breakfast#Illustration of how to make bean paste bagels 11

Step 11

Take a piece of stuffed dough and use a rolling pin to roll it into a ox tongue-shaped piece of dough about 20 cm long and about the width of an adult's hand. (If there are any bubbles on the side, gently pat them away with your hands)#changing patterns for breakfast#Illustration of how to make bean paste bagels 12

Step 12

Place a piece of baking paper on a cutting board, move the rolled out dough onto it and use a sharp blade to cut out strips about 1 cm apart as shown in the picture. (Only cut one layer of dough, don’t cut the bottom layer) #changing patterns for breakfast#Illustration of how to make bean paste bagels 13

Step 13

Lift the baking paper, place the dough sheet upside down on the kneading mat, and roll it up from bottom to top. #changing patterns for breakfast#Illustration of how to make bean paste bagels 14

Step 14

Roll into a long strip with the seam facing down. #changing patterns for breakfast#Illustration of how to make bean paste bagels 15

Step 15

Slightly pinch one end to make it smaller, open the closing flap of the other end and seal the entrance. #changing patterns for breakfast#Illustration of how to make bean paste bagels 16

Step 16

Prepare them all in order and place them on a baking sheet lined with baking paper and leave them in a warm place to ferment.#changing patterns for breakfast#Illustration of how to make bean paste bagels 17

Step 17

After about 40 minutes, brush the fermented bread dough with egg wash. #changing patterns for breakfast#Illustration of how to make bean paste bagels 18

Step 18

Preheat the oven to 170 and bake for about 25 minutes. (Pay attention to the color in the middle 15 minutes or so, and cover it with tin foil when the color is in a satisfactory state) #changing patterns for breakfast#Illustration of how to make bean paste bagels 19

Step 19

The fragrant red bean paste rings are ready and can be stored at room temperature. Just add a cup of milk or coffee on a busy morning, which is nutritious and convenient. Tips for cooking bagels with red bean paste

1. The dough must be relaxed enough after filling the stuffing. If it is rolled out and shrinks, it means that the relaxation time is not enough, and you need to continue to rest for a while before operating, otherwise the bread will easily break and crack when baking. 2. When cutting and shaping, move to a cutting board lined with baking paper to avoid cutting the kneading mat when the strength is uneven. Skilled people can skip this step. 3. The temperature and time of the oven are only a reference, and should be adjusted appropriately according to the characteristics of your own oven.