Bean sand round bread
By VicentaLakin
The soybean bread is a very common kind of bread in bakeries, and my daughter, when she comes into the bakery as a child, buys soybean bread, and after she sets foot in the bakery, learns to make bread. The soybean bread is one of the most common breads in my family. It only changes in its form, sometimes turns into soybean-bread, sometimes in caterpillar shape, and this time it is presented in circular form。
Recipe Recommendations
- high-gluten flour 300 grams
- milk powder 12 grams
- water 165 grams
- whole egg liquid 30 grams
- fine sugar 30 grams
- salt 4 grams
- dry yeast powder 4 grams
- butter 25 grams
- red bean paste 300 grams
- sweetening
- roast
- several hours
- ordinary
Steps for Bean sand round bread
1
(b) The mixing of all facial materials except butter to the smooth, with butter to the thin membrane form, and the fermentation of the base by the covering of the face with the protective membrane in the room temperature。
2
The pasta fermented twice as big。
3
The fermented pasta is split into a small group of 64 grams, rolled round and covered with lax film for 15 minutes。
4
During the laxity of the small noodles, the soybeans were split into 30 grams。
5
The small, loose noodles, with the palms of the hand (sliding down), are pumped out of the air, wrapped in 30 grams of red bean sand, and the seal is tightened。
6
Wrap the buns, flatten them with the palms, make them elliptical.
7
Cut a dozen knives on the bread surface, don't cut them off。
8
Turn over and roll up the stripes。
9
The bean sand stripes up, rounded up in a circle and organized on the grill。
10
The final fermentation, which was put into room temperature, was about twice as large and full of egg fluid on the bread。
11
The oven is preheated early, and the ovens are placed in the middle of the oven, burning up and burning down, 180 degrees for 18 minutes。
12
The time is adjusted to the temperature of the oven。