Red bean toast
By VicentaLakin
It's the first time I've ever done red bean toast, taught at West Point school
Recipe Recommendations
- high-gluten flour 280 grams
- water 130 grams
- egg liquid 40 grams
- butter 30 grams
- yeast 5 grams
- improver 2 grams
- Red bean 60 grams
- fine sugar 50 grams
- salt 2 grams
- sweetening
- baking
- an hour
- ordinary
Steps for Red bean toast
1
All the materials are ready. This is the work of the school. It's scratched
2
Except for butter, everything else is mixed in the chef's machine
3
The butter is added at a slow speed of 3 minutes and a quick one minute mixing to the full expansion of the noodle band. The noodle temperature is at 28°C, and the noodles ferment. I forgot to be afraid of that film
4
Put the noodle on the garden and cover the film at around 25°C for 15 minutes! That's all we have to use, as long as we don't lose surface moisture
5
When you wake up, you'll split it into three equals, and you'll be out of shape for 10 minutes
6
The twilight is made of olives. Put the red beans on, roll them up
7
It's a little longer than the Toast Box, and then we'll push it in, just as big as the Toast Box
8
This is what it looks like when it's in place. Put it on both sides, then in the middle! Finally, the fermentation was placed in the fermentation box at 35°C, 75-80% humidity, 45-60 minutes, full of eight cents, out of the lid, and I forgot to ferment it. Next time, remember, the fermentation at school is better than at home
9
Finally, it's in the oven, but the school ovens are very foody, and the temperature is low. There's two of them. One of them belongs to my colleague
10
As soon as toast comes out of the oven, the mold goes out and cools