High-gluten flour 200 grams Clear water 90 grams
Egg liquid 20 grams Salt 1g
White sugar 8 grams Butter 20 grams
Yeast 3 grams Milk powder 10g
Red bean paste with filling 145 grams Egg liquid (brush the surface) Appropriate amount
How to make bean paste bread rolls Illustration of how to make traditional bean paste bread rolls 1

Step 1

Knead the dough ingredients except butter into a ball Add butter and continue kneading until the film disappears Leave to ferment Illustration of how to make traditional bean paste bread rolls 2

Step 2

Divide the bean paste into 6 portions Illustration of how to make traditional bean paste bread rolls 3

Step 3

Dough deflates after fermentation Divide into 6 dosesIllustration of how to make traditional bean paste bread rolls 4

Step 4

Wrap in bean paste and pinch tightly Illustration of how to make traditional bean paste bread rolls 5

Step 5

Rolled into ox tongue shape Illustration of how to make traditional bean paste bread rolls 6

Step 6

Make a few cuts with a knife and roll them up without breaking them. Illustration of how to make traditional bean paste bread rolls 7

Step 7

Style as you like Illustration of how to make traditional bean paste bread rolls 8

Step 8

Egg liquid after secondary fermentation Illustration of how to make traditional bean paste bread rolls 9

Step 9

180 degrees 20 minutes Illustration of how to make traditional bean paste bread rolls 10

Step 10

out of the oven Illustration of how to make traditional bean paste bread rolls 11

Step 11

traditional taste Illustration of how to make traditional bean paste bread rolls 12

Step 12

Soft and delicate, sweet bean paste Tips for cooking bean paste rolls