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1
Dough: 135g low-gluten flour, half an egg, 18g powdered sugar, 67g light cream, 1g salt, 3g fresh yeast, 7g butter. Filling: 80 grams of bean paste. -
2
Knead all dough ingredients except butter into a ball. -
3
Add softened butter and knead into a smooth dough. -
4
Put the whole round into a large bowl, cover with plastic wrap and refrigerate to ferment overnight. -
5
The dough ferments and grows. -
6
Take out, divide into 8 equal parts, roll into balls, cover with plastic wrap and let rise for 15 minutes. -
7
Roll out the proofed dough into a round shape with a thick middle and thin edges, and put the filling on it, -
8
Wrap tightly. -
9
Make the other dough in turn and place it with the seam facing down. -
10
Preheat the waffle maker. -
11
Brush with oil and put in the prepared dough. -
12
Close the lid for about two minutes and the aroma will overflow. -
13
Uncover, the surface will be golden. -
14
Take it out and let it cool on the grill.
Tips
1. Do not add the light cream all at once. You need to increase or decrease it according to the water absorption of the flour.
2. The heating time needs to be adjusted according to the actual situation.