The golden bean paste flatbread is super simple to make, has a high appearance and good taste, and is very worth a try

 Today I would like to share with you a golden flatbread, golden, delicious and good-looking, with sweet red bean paste filling evenly distributed, and the surface is covered with fragrant white sesame seeds, indicating that life is like sesame seeds blooming and ...... high

Ingredients Required:

300 grams of plain flour, 180-190 grams of pure milk, 2 grams of yeast, red bean paste filling, egg liquid, and white sesame seeds.

Here's how:

Use 180-190 grams of pure milk to dissolve 2 grams of yeast, pour in 300 grams of plain flour, stir with chopsticks to form a dough flocculent, and knead it into a dough with moderate hardness and softness. Cover and let rise for 20-30 minutes.

This dough does not need to be doubled in size, only 1.5 times in size, so the yeast uses 1 gram less than usual.

Sprinkle a little dry flour on the cutting board to prevent it from sticking, and cut the dough directly into two equal portions.

Take one of them, knead it round, cover it with plastic wrap or wring out a damp cloth and set it aside.

The other is rounded and rolled into long strips.

Flatten the long strips of dough.

Use a rolling pin to roll out a rectangular dough sheet about 8 cm wide and 50 cm long.

Squeeze on the bean paste filling, scrape evenly with a scraper or wear disposable gloves to wipe evenly, which is very convenient and does not stick to gloves. It can also be replaced with a small plastic bag.

Roll up from one end and try to roll as tightly as possible, with the cuff facing down.

Cut off both ends, as the first time you do it, considering that there is no bean paste filling on the edges; In fact, you can also cut off the two ends, cut the finished product after doing it, think about the reason, the impact of not cutting off the two ends on the finished product should not be too large, and I will share it with you next time.

Roll out the round dough into a cake shape with thin edges and thick middle.

Place the rolled bean paste dough in the middle.

Close your mouth like a bun, with your mouth facing down.

Brush the surface with egg wash, put it on a plate with white sesame seeds and roll it around, shake off the excess sesame seeds, press the sesame seeds on the stain firmly, and put them in the steamer for a second fermentation for 20-30 minutes.

Ferment until it is about 1.5 times larger. The two ends are cut off and put into the steamer to steam together, although they are cut off, but they can not be wasted.

Bring the water to a boil over high heat and steam over medium heat for 25 minutes. Turn off the heat and simmer for another 5 minutes, open the lid.

Take it out and put it on the cutting board, if you don't like frying or frying, in fact, you can eat it at this time, the outer skin is tense, and the inside is soft.

If you want it to look good, fry it on both sides in a pan with 50% hot oil over medium heat.

Fry until golden brown on both sides.

The lure of golden, irresistible food......

Take a knife and cut it into eight portions with a serrated method. The result? The time has come to witness the miracle...... It's the first time I've done it, and I'm looking forward to it......

Turn it over, the effect is good, close to perfect.

Put it on a plate and serve it, and that's what it's called food: food that looks good and tastes good.

Let's try a piece: the skin is crispy when eaten hot, and the inside is soft and sweet; Eat it cold, the skin is soft and soft, and the taste inside is still the same.

The ingredients are simple and simple, and the gorgeous turn is amazing.