Red Bean Conch Roll

Name: Red Bean Conch Roll
Yield: 4 servings
Cuisine: Baking
Ingredients: 150 g High-gluten flour; 20 g Sugar; 0.13 tsp Salt; 2 g Yeast powder; 20 g whole egg liquid; 90 g Milk; 15 g Butter; 100 g light cream; 35 g Red bean paste filling; to taste whole egg liquid; to taste white sesame

Red Bean Conch Roll brings high-gluten flour, sugar and salt together and is baked until light, fluffy and golden. Great for beginners and experienced home cooks alike.

0 minNewMedium Baking Bake Sweet

Instructions

1
Mix the dough ingredients except for the butter until smooth and appropriate, then add the butter and continue mixing until the dough can be stretched into a slightly translucent film.
2
Cover with plastic wrap and let it proof until it doubles in size.
3
Divide into 5 portions, roll into balls, cover with plastic wrap, and let rest for about 10 minutes.
4
Gently press flat with your palm and roll into an oval shape.
5
Flip it over, shape it into a rectangle, press the bottom edge thin, roll it up from the top, and seal the opening tightly.
6
Roll into a strip about 45 centimeters long.
7
Then start rolling from the tip of the spiral tube (leave a little space to prevent it from coming off).
8
Circle around the dough. Both the head and tail should be sealed tightly.
9
After finishing, place it on a baking tray and put it in a warm and humid place for the second fermentation.
10
Evenly brush the fermented dough with egg wash and sprinkle with white sesame seeds.
11
Place it in the preheated Meiyu steam oven.
12
Select the baking function at 180 degrees for about 15 minutes. Let cool, then take out the pasta for later use.
13
Add the red bean paste to the cream and whip it with an electric mixer.
14
Put into a piping bag.
15
Just squeeze it inside the bread.
16
Finished product image.
17
Finished product image.