“A delicious and nutritious bean curd croissant for breakfast!”
How to make bean paste croissant
Knead all the ingredients except the butter until smooth. Add the butter cut into small pieces and knead until extended. Let stand in a warm place and let rise until the dough is large, about 1 to 1.5 hours.
Drain the fermented dough, divide it into equal parts, cover and relax for 15 minutes!
Roll the dough into large pieces, spread evenly bean paste filling, with a knife into long triangular shape, respectively rolled into horns!
Put the rolled dough in the oven for secondary fermentation! It’s 30 minutes!
Brush the surface with egg mixture, sprinkle sesame seeds, preheat the oven 180 degrees in advance, and put the bread into the oven for 20 minutes!
The bread is done!