First of all, I'm going to give you a picture, one of the most satisfying breads I've made lately!
The egg yolk filling is full of egg yolk filling, and it feels like it is about to burst out when you pinch it lightly.
There is also the blessing of sweet honey red beans, no wonder it sits firmly in the C position of the bakery.
Compared with the rough and dry hard European bag, it is like a fluffy and soft cute girl, easy to chew and digest, and the sweet filling is also exceptionally healing.
But at the same time, the amount of sugar and oil used in it is very restrained, and when you are craving, you don't have to worry about eating a little more.
And it's one of the few that doesn't require an oven and an air fryer.
As long as you have a good non-stick pan, you can reproduce the same deliciousness!
Not only do my children love to eat it, but I also like to use it for breakfast as an afternoon snack and refreshment.
It's more realistic than the boutique red bean buns in the bakery, which start at 20 yuan at every turn, and it's worth taking the time to make it!
- Red bean mayonnaise bun -
· Reference age ·
Babies over 18 months old who are not allergic to ingredients
· Ingredient Preparation ·
170 grams of bread flour
2 grams of yeast / 6 grams of milk powder / 5 grams of granulated sugar
1 egg / 60g water / 10g corn oil
Excipients: honey red beans
Mayonnaise: 2 egg yolks
8 grams of sugar, 14 grams of corn starch, 170 grams of milk
The above ingredients are only representative of the production amount
It does not represent a meal for your baby
· Procedure ·
01
I'll fast-forward this step of mixing noodles, adding yeast to the high-gluten flour, and then pouring in milk powder, sugar, water, corn oil and eggs.
*The amount of 5 grams of granulated sugar can be fermented with ordinary yeast, but if you like to eat sweet and want to add extra sugar, it is more convenient to switch to high-sugar resistant yeast.
02
The key to making this kind of dough is to mix first and then knead, without worrying about dirty hands, and at the same time, you can also have a good grasp of the water ratio in the process of mixing noodles, and appropriately increase or decrease the water to ensure the dough forming effect.
03
After kneading the smooth dough, you can put it directly in the basin, cover or cover it with plastic wrap and ferment until it is twice the size.
*At this temperature, fermentation is much more difficult than in summer. The friends in the north are better in the heating room, and the sisters in the south are better to put the dough in a warm and sunny place, preferably around 25 degrees, and the fermentation state is better.
If the oven has a fermentation mode, adjust it directly to the fermentation mode, put the dough and a bowl of water together to increase the humidity, and ferment for about 50 minutes, depending on the state of the dough.
And if it is fermented in a steamer, you should pay attention to temperature control. Pour warm water of about 40 degrees into the steamer, put the dough on the steamer, and remember to add water and heat it from time to time, and let it ferment for about 40 minutes, which is also subject to the state of the dough.
04
While the dough is rising, we just in time to make a mayonnaise. Slide 2 egg yolks into the pan, add sugar, starch and milk, and stir over low heat.
*Note that I only use egg yolks here, and you can make a protein biscuit with the rest of the egg white, which is also good for your child as a snack.
05
The mayonnaise stirred into the pan has become thick, and it is not easy to drip off when you lift the spatula, so you can put it out to cool.
* To make this mayonnaise, I recommend that you try to choose raw eggs to make, it has no fishy smell, and the child acceptance is relatively high. Or add some vanilla extract and lemon juice to it, and it will taste much better.
06
When the dough is fermented, take it out, press it with your fingers to see the state, and if there is a slight rebound, it means that the fermentation is ready.
07
Then knead and exhaust, roll the dough into long strips, and cut it into small portions.
07
The cut small agent is kneaded round for it, and then rolled out separately, which is the same as how we usually make bun wrappers and dumpling wrappers.
08
The honey red beans prepared before can be wrapped in at this time, and the mouth is tightened.
10
After wrapping the red bean bun with the mouth facing down, gently roll it out and make it larger, so that it is convenient for us to wrap the mayonnaise later.
11
At this time, the dried mayonnaise can appear, and it is also wrapped in the crust, tightened, and arranged into the shape of a small cake.
12
At this time, the finished cakes are neatly placed in a non-stick pan, covered with a lid, and slowly baked over low heat until the bottom is colored.
13
Wait until the bottom of the surface is in a better state, turn over and continue to burn. Because this kind of cake is thicker, if you want to be fully cooked, I recommend that you pour a small amount of water into the pan, cover and simmer.
14
When the water in the pot is almost dry, the cake is fully cooked.
15
The oil-free and sugar-free bun is still a bit picky, but today this red bean mayonnaise bun, you will be hard to find a dead end.
The surface of the baked patty is slightly burnt, but the filling is soft, and the sweet mayonnaise feels like it is about to burst at any time, and the overflowing sauce makes people feel very happy.
Although it is not as rich as mayonnaise, red beans are also a flavor enhancement artifact, and they are fragrant and sweet to eat, and it is easy to capture the hearts of children.