Red bean roll
By VicentaLakin
This time it was a hand-carrying bread, which, after several hand-paintings, is now not tired of making bread. It is more fun, rubbing faces while talking to family members, unwittingly, has become the desired muzzle. The red beans are the food I've always loved, so make a red bean roll today, a simple knot, and the bread becomes so cute。
Recipe Recommendations
- high-gluten flour 200 grams
- low-gluten flour 50 grams
- fine sugar 30 grams
- egg liquid 25 grams
- salt 2 grams
- yeast powder 3 grams
- milk 140 grams
- butter 20 grams
- red bean paste 300 grams
- black sesame appropriate amount
- sweetening
- roast
- several hours
- ordinary
Steps for Red bean roll
1
Preparation material: High powder, low powder mixed, 100 grams of milk, egg fluid, dry yeast, sugar and salt added to the basin. The rest of the 40 grams of milk
2
The purpose of the freeze is to make flour more absorbent and to make it easier to absorb moisture, which would be very helpful for making bread。
3
Repeated slamming of the face of the face of the face of the face of the face is taking place at a time when the face of the face of the face is becoming cramped. Cut off small pieces of flour and then pull out a little bit of transparent, non-breakable film. At this point, the noodles are extended and suitable for soft bread。
4
Take a clean basin with a few drops of corn oil on the bottom. Put it in a lasagna, cover it with a film, and start the first basic fermentation at 30 degrees warm。
5
It fermented to 1.5-2 times the size of the face, and it took me two hours in winter. Dried flour is inserted into the flour, and the small hole becomes the basic fermented flour without immediate condensation。
6
The fermented noodles, the air with their hands, were divided into six pieces, about 75 grams each。
7
When the circle is formed, the protective film is placed in a 15-minute mid-term fermentation at room temperature。
8
Prepare red bean sand, split into six, 50 grams each。
9
Take a little noodle, flatten. Put a piece of red bean pie and wrap it up。
10
And the red bean-covered noodles are down。
11
Crush the noodles and use the cane to open up the ellipses.
12
On the noodles, cut 4-5 blades, cut through the dough, but don't cut the tail
13
Cut the dough and twist both ends.
14
Hit a single knot.
15
• Placing a good face on the grill and fermenting it for a second time (best fermentation environment: 35-38 degrees, 85% humidity, approximately 40 minutes). I put a bowl of hot water in the oven, and then I fermented the noodles in the oven without the power, so the temperature and humidity were satisfied。
16
After the pasta became twice as big, a fermented face was painted with egg fluid and some black sesame for decoration.
17
The oven is preheated at 180 degrees, in the middle, up and down the fire, for 15 minutes, until the surface is golden。