Millet Corn Hand-Torn Bun Recipe

Mung bean paste Corn Hand-tear bag is a dish that many people often make, with different methods resulting in various flavors.Cooking Network Sharing the recipe for honey mung bean and corn hand-tear bags; simple, delicious, and satisfying. Using this method, the honey mung bean and corn hand-tear bags will be sweet, fresh, and savory, with a blend of five tastes. Many similar dishes can also be made using this method.

Mung Bean and Corn Hand-Tear Bag Ingredients Introduction

Water or milk(120g) Salt (2g)High-gluten flour(230g)Corn flour(50g) Yeast (3g) Corn oil or butter(30g)milk powder(15g) Mung bean filling (60g)Lactose(filling) Two tablespoons of condensed milk (two tablespoons), 30g butter for the filling Almond slices (for topping) (as needed) Egg liquid (for topping) (as needed) Mung Bean and Corn Hand-Tear Bag recipe steps:

1. Prepare ingredients

2. Put the ingredients in the bread machine in order, including eggs, water,

sugar , salt, high-gluten flour, corn flour, milk powder, yeast, corn oil, sugar, and salt diagonally, do not put them together. 3. Start the bread machine with the dough-making function 4. When the dough doubles in size, take it out and knead it evenly 5. Roll the dough into a pancake shape

6. Mix mung bean filling, softened butter at room temperature, and condensed milk together, place them on the center of the dough sheet.

7. Wrap the filling in the middle

8. Fold up both sides, flatten it, and fold it a few more times to shape the dough ball.9. Finally, form it into this shape.

10. Cut it into small dough balls with a knife at random

11. Place the small dough balls in an eight-inch empty mold.

12. Let them rise again for 20 minutes in the

oven

, place a bowl of hot water inside the oven during the rising process. After another 10 minutes of rising in the oven, continue to bake at 160°C for 20 minutes. If the top is too dark, cover with aluminum foil. Once done, remove and cool before serving. Store in a plastic bag if not eating immediately.

13. Finished product image

Place in the oven for a second proofing for 20 minutes. A bowl of hot water can be placed inside the oven to aid in fermentation. After 20 minutes, continue proofing for another 10 minutes.

Remove the mold and brush with egg wash, then sprinkle with an appropriate amount of honey beans and almond slices.

Preheat the oven to 160 degrees Celsius, bake on the middle rack with top and bottom heat for 20 minutes. If the surface colors too quickly, cover with aluminum foil. After baking, remove from mold, let cool before consumption. For storage, place in a plastic bag when not eating.

Final product image