Blue Butterfly Pea Bean Bun Exclusive

260g of Blue Butterfly juice, 5g of yeast powder, pour into 400g of bread flour, 100g of low-gluten flour, one egg, 5g of salt, and 60g of sugar together into the food processor. Then start the mixing program. Mix until both sides are smooth and elastic. Add butter, continue mixing for five minutes, then mix until the dough can form a smooth gluten membrane.

Then knead the dough into a smooth dough and place it in a stainless steel bowl.

At a room temperature of 30°C and humidity of 75%, cover with a damp cloth and ferment for 50 minutes to make sweet dough.

Prepare a bit of the red bean paste you made yourself.

Then wrap in red bean paste and ferment at a temperature of 30°C and humidity of 75% for 50 minutes. Place in the oven with a bowl of boiling water at the bottom. Then brush a layer of egg wash and sprinkle a little black sesame evenly.

Place in a 42-liter Galanz oven and bake with the top heat at 200°C and the bottom heat at 180°C for 13 minutes. The temperature and time may vary depending on the brand and size of each oven.

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