Hello everyone, I am plum, today to share with you a milk fragrant bean paste roll once fermented method, the skin is sweet and fluffy, no need to make noodles in advance, the method is simple and fast.
1, in 220 grams of pure milk add 3 grams of yeast stir evenly, and then take 350 grams of flour, add 15 grams of sugar, and then pour the yeast milk inside, stir with chopsticks while pouring, stir into a flocculent dough and knead into a smooth dough, milk dough is not easy to knead smooth, you can put this noodles for five minutes, and then knead, use this period to sprinkle some dry flour on the board, put on the bean paste filling to knead it long, and then divide into small doses, and then knead each small agent into a round bean ball.
2, then put the dough on the board, simply knead it twice will be particularly smooth, and then rub it long, also divided into equal to the bean balls of flour, and then knead each dough until the surface is smooth, it will be reunited.
3, then start from the first kneaded dough, the edges to press it thin, and then put the bean ball inside, close the mouth like a bun to wrap it, and then give it a reunion, and then press the blank flat, roll out from the middle to both sides, roll into a bull's tongue, and then use a knife to cut obliquely on it, but do not cut the bottom.
4, after scratching it, turn it over, roll it up from the head, plug it tightly, buckle the plastic wrap after all done, and put this fermentation for 45 minutes.
5, after the time to this blank volume obviously become larger, and the feel of picking up is also particularly light, indicating that it has been fermented.
6, then put the fermented dough into the steaming drawer, boil the water in the timer to steam for 15 minutes, turn off the heat and simmer for three minutes, and then pick it out.
7, this sweet and fluffy bean paste roll is ready, full of milk aroma, like bread, sweet and fluffy, really very delicious.
This article is original by "Plum Love Cooking", without my permission to steal must investigate, thank you for your attention and support!