High gluten flour
white granulated sugar
red bean paste
How to make no oven pumpkin and red bean buns (pan version)
Weigh all ingredients, pumpkin puree steamed in advance and mashed.
Add all ingredients except butter into a chef’s appliance and knead for 3 minutes in 2nd gear, 6 minutes in 3rd gear, then add butter and continue to knead for 3 minutes in 2nd gear, then 8 minutes in 3rd gear, knead until you can pull out a large film.
Knead the dough, round it with your hands, place it in a bowl, cover it with plastic wrap, and ferment it in the oven at 30 degrees for 1 hour. (Tip: I use the fermentation function of the oven, the lowest you can set 30 degrees, then put a bowl of boiling water in the oven to create Humidity. (If the oven does not have a fermentation function, let it ferment in a warm, moist place until it is twice as big.
During the fermentation time we prepare the red bean paste. One 35g portion, 9 rolls in total. (Tip: I bought a commercially available low-sugar red bean paste, it’s soft and sweet enough. Some of the red bean paste may be sticky, so you can rub some flour on your hands to make the dough.
Fermented dough with a finger dusted with flour, poke a hole, the hole does not collapse without retracting.
Divide the dough into 9 equal portions, round and relax the dough for 10 minutes.
Press the dough with your hands a few times to form a larger circle, and if there are any air bubbles during the pressing process, break them with your hands. Place the red bean filling in the center and tighten the closing with the vise up and in, then place the closing face down in the baking dish.
Place the dough in the oven at 35 degrees for 30 minutes to ferment. When the dough is done fermenting, place a few pumpkin seeds on top of the dough. (Tip: dip the pumpkin seeds in a bit of water and then arrange them on the surface of the pumpkin so that they stick more firmly.)
Now it’s time for our pan to make an appearance. Heat a small piece of butter in the bottom of the pan over medium-low heat. Then add the bread, cover the pan and let it sit for 5 minutes. (Tip: pay attention to the whole use of medium-low heat oh)
After 5 minutes, open the lid and you can see that the loaf has fattened and smoothed and the bottom is golden brown.
Then give it a good flip, cover it with the lid and let it sit for 3 minutes. (Tip: Because the crust is so soft, try to be gentle when turning it over or the bread will deform very easily.)
After 3 minutes, turn the bread over again, both sides are golden brown, pumpkin red bean bread is done!
Breaking one open to see, the soft bread was filled with red bean paste, sweet and crumbly, and the crust was so soft that I ate several of them by accident!
2. after shaping into a baking dish, pay attention to each dough to leave a large gap between the gap between the dough to prevent the fermentation time stick together. Affect the shape of the bread.
3.Frying time for your reference, be flexible to adjust, medium-low heat until golden brown on both sides. Also be sure to cover the lid so that the crust will ripen quickly.
4. If you have an oven at home and don’t want to use a pan, use the same size baking sheet to press on the bread before baking it in the oven. Bake at 180 degrees for 20 minutes.