Soup planted red bean toast
By BradLehner
After two to three hours of tossing, the dough is peeled, fermented, fermented again, baked... With the joint efforts of the toaster and I, this red bean toast was finally baked. The bread was soft and fragrant. Overall, it was good. This journey of testing the toaster was really not easy. It seems that everything has to be slowly explored, and everything is a true knowledge from practice. The instructions are probably just a small guiding role. It should be more handy when you use it next time, right?
Recipe Recommendations
- low-gluten flour 238 grams
- milk powder 12.5 grams
- fine sugar 38 grams
- salt 4 grams
- whole egg liquid 25 grams
- milk 67 grams
- unsalted butter 20 grams
- soup seed 75 grams
- honey red bean appropriate amount
- sweetening
- baking
- several hours
- ordinary
Steps for Soup planted red bean toast
1
Knead the original ingredients other than butter and honey red beans into a tenuous dough, add butter and knead until the film expansion stage.
2
Adjust the oven to fermentation function and the temperature to 35 degrees C. Take another baking plate and fill it with hot water. Put in the dough and wrap it with plastic wrap and ferment for 40 minutes until it doubles the size and press into a small hole in the middle without retracting.
3
Divide the dough into three portions, let stand, and ferment for 15 minutes (room temperature).
4
Press the dough flat, after venting, roll it out and basically the same width as the mold, and sprinkle with honey red beans.
5
Roll the dough sheet well, closing the dough down.
6
Place it into the mold at intervals and place it in the oven for secondary fermentation. The oven temperature is about 40 degrees, and continue to add hot water.
7
The fermentation mold is 90 minutes full (about 30 minutes), remove it, and brush the surface with a little egg liquid. Bake: The middle and lower layer of the oven at 180 degrees for about 35 minutes.Soup planted red bean toast Make Tips
Note: 1. You can adjust the top and bottom heat separately midway through to avoid burning. 2. Cover with a layer of aluminum foil once the surface has browned to prevent the surface from burning or becoming hard.