Simple and Convenient Breakfast, Soft and Delicious, Nutritious and Healthy – Make a Batch and Worry-Free for Three Days
Use it for breakfast, it's simple and convenient, soft and delicious, nutritious and healthy. Making a batch of breakfast for three days won't worry you.
Whole wheat sweet bean paste buns
A few days ago, my family said that they had eaten a lot of Chinese steamed buns like steamed buns, steamed cakes, meat-filled buns, and steamed cakes. They really wanted to try something new. I asked, 'Why not whole wheat bread?' They replied, 'According to what I read online, you can eat whole wheat bread for weight loss. Because recently I do less exercise at home, I want to eat food that won't make me gain weight.' I really like to make bread with whole wheat flour. Whole wheat flour contains whole wheat grains, wheat bran, and germ, which is very nutritious. Whole wheat bread has a strong wheat flavor, but the texture of wheat bran is different from bread flour, which is not as fine. Whole wheat flour has a high dietary fiber content, which can promote digestive function and keep the intestines unobstructed and prevent constipation.
A few days ago, I made a large batch of whole wheat sweet bean paste buns. That time I didn't measure the ingredients and didn't take detailed pictures of the process. I made whole wheat sweet bean paste buns casually, baked them and posted pictures on WeChat. Many friends left comments: 'Can you share the recipe and the detailed process?' Yesterday I made another batch of whole wheat sweet bean paste buns. If I make one batch of bread, I don't have to worry about breakfast for three days. I can pour a glass of milk or a glass of soy milk, and then fry an egg and cut some fruits. That's perfect. If I'm short of time and don't have time to eat breakfast at home, I can make a batch of whole wheat sweet bean paste buns and pack them in a bag for carrying. After saying so much, let's take a look at the detailed recipe for whole wheat sweet bean paste buns.
IngredientsWhole wheat bread flour 250g, low-gluten flour 30g, egg 1, milk 138g, salt 3g, sugar 30g, dry yeast powder 3g, butter 20g.
FillingRed bean paste 144g
Method
First, mix whole wheat bread flour, low-gluten flour, sugar, egg, milk, salt, and yeast powder. Note that sugar and yeast powder should not be placed together. If you knead the dough by hand, don't add yeast powder first. Let the whole wheat bread flour absorb enough liquid, then add yeast powder and knead into a smooth dough.
Second, after kneading into a smooth dough, add softened butter. Knead the butter and dough into a dough that can be stretched into a thin film. Roll the dough into a ball and cover it with film for basic fermentation.
Third, after the dough has fermented to twice its original size, the fermentation time in winter and summer is different. It is still recommended to determine whether the dough is ready for basic fermentation by checking the state of the dough. You can check the dough. If you rub the dough into a dough with your fingers, the dough won't shrink back, it means it's complete.
Fourth, divide the dough into 9 small doughs, and roll each sweet bean paste bun into a ball and cover it with film for resting for 20 minutes. The number of small doughs can be adjusted according to the mold and preference. The first time I made whole wheat sweet bean paste buns, I divided 6 small doughs.
Fifth, during the resting of the dough, prepare the red bean paste, one is 14 grams, the purpose of doing this is to make it easier to package the filling.
Sixth, after the whole wheat dough is resting, roll it into a circle and pack the red bean paste filling into it, and seal the mouth tightly.
Seventh, place the whole wheat bread on the baking tray and cut several knife marks on the surface of the bread. I cut it quite randomly, and can cut it into flower shapes. Cover the dough with film for the final fermentation.
Eighth, after the dough has fermented to twice its original size or when the dough has obviously expanded.
Ninth, preheat the oven to 180 degrees, and put it in the middle layer of the oven to bake for 15 minutes.
—— Connie says——
First, the absorption rate of whole wheat bread flour varies depending on the brand. When adding milk, you can reserve 10%, and adjust the amount of liquid according to the dough's condition.
Second, adjust the baking time and temperature according to the performance of your oven.
I am Connie Chen, a quality original author who loves life and food. Every day, I will share my life and food with you. Your attention, likes, forwards, and comments are my motivation!
My every article is an original work, and it is strictly forbidden to copy, translate, or steal pictures. The author reserves the right to pursue legal responsibility!
