Nutritious and Delicious Small Bread, Easy to Make in a Pan, Perfect for Soft Breakfasts

Every bakery has red bean buns, with soft dough wrapped in sticky red bean paste or red bean paste with a granular texture. No matter what kind of filling, its sweetness can cure the hungry soul. Today's small bun is delicious in its two aspects, one is the dough recipe, without water, only milk and eggs for liquid and dough, and the other is using filling.

The filling is made of coconut and red bean paste. The coconut is bought as is, and the red bean paste is made by myself. If the red bean paste is not delicious, it will affect the flavor of this small bun, so those who want to make it don't have to make it themselves.

Ingredients needed: 200g high-gluten flour, 1 egg, 85g milk, 20g corn oil, 20g sugar, 2g salt, 2g yeast, red bean paste, coconut shreds.

Step 1: First, dissolve the yeast in milk and pour it into the flour, while adding the egg, corn oil, sugar and salt. After stirring these materials into a large crumb, and then synthesize the dough, knead for a while, knead it smooth. Cover it well and proof.

Step 2: About 1 hour, the dough proofs 2 times larger. (1 hour needs a warm room temperature, if the room temperature is not enough, put it on a warm water to proof, keeping the water temperature will proof quickly)

Step 3: Take out the dough and simply deflate it into a long rectangular large patty, not too thin, about 1 centimeter thick. The top third of the big pie is covered with red bean paste, and the remaining two-thirds are sprinkled with coconut shreds, and gently press a little.

Step 4: First fold the red bean paste side inward, and fold it in half, and the other side covers it, a total of 3 folds. Then divide into small pieces, about 4 centimeters square, not too standard, arbitrarily cut open is almost the same. Cover it well and proof for half an hour.

Step 5: After half an hour, the dough pieces are elongated, put it into a flat bottom pan small fire, whether to add oil can be arbitrarily. The several sides of the small bun are slowly cooked over a small fire, stand up and do not fall off, cook until slightly yellow and puffed up.

This delicious red bean small bun is now made, the taste is very good, sweet bean paste plus soft skin, eating very delicious yo. The bean paste taste is good, the carrot roll cake below is also very good yo.

Ingredients needed: about 400g high-gluten flour, 2 carrots, 30g white sugar, 4g yeast, a little oil.

Step 1: First cut the carrots into small pieces, then pour the carrot pieces into the barrel of the immersion blender, add 50g of water, start the bean juice function to make it fine.

Step 2: The resulting mud is particularly fine and cooked, this step operates according to the function of your immersion blender, you can also cook the carrots and then make mud, cooked carrot mud is better than fresh carrot juice to incorporate into the dough.

Step 3: Add white sugar and yeast to the carrot mud and mix well, then add high-gluten flour, knead into a dry and wet appropriate dough. Making high-gluten flour will have a better silk effect, if not, you can use the ordinary medium-gluten flour at home.

Step 4: Because the moisture of the carrot mud is different, so this step cannot measure specifically, in general, knead into this kind of dry and wet appropriate dough is enough, the yeast amount is 1% of the flour.

Step 5: Cover with plastic wrap and proof to 2.5 times its size. Make it plump, stick a little flour to the dough, do not collapse and not elastic state. Re-knead the dough, knead and pound it again, then cover with plastic wrap and rest for 15 minutes, then roll it into a slice, brush with a little oil, cut into thin strips with a knife.

Several strips are wrapped together to make the small bun like in the picture. After all done, press it into a round cake, cover with plastic wrap and proof again to 2 times its size.

Step 7: Add a little oil to the pot, put the bun into it. Then add about 30ml of water, cover the lid, small fire simmer for about 5 minutes. The simmering process needs to shake the pot, so that the bun does not stick to the bottom.

After the moisture is dried, flip it over and cook it again, cook until both sides are golden. This delicious carrot roll cake is ready.