Chinese bean sand pack
By VicentaLakin
Red bean sands made of itself, with low-temperature fermented Chinese noodles, a good lace, soft and sweet。
Recipe Recommendations
- light cream 50g
- butter 40g
- white granulated sugar 40g
- high powder 75g
- whole egg one
- milk 60g
- yeast powder 3g
- salt 2g
- Homemade red bean paste appropriate amount
- egg liquid appropriate amount
- sweetening
- roast
- several days
- ordinary
Steps for Chinese bean sand pack
1
In the order of liquids and powdered powder, the material of the Chinese lasagna is placed in the bread machine, the yeast powder is placed in the middle, covered with flour and salt in the corner. Start a face-to-face program (13 minutes of my bakery and face)。
2
Comfortable noodles are placed in a fresh box or are wrapped in a membrane in a freezer for 13 hours or more。
3
Put one night of fermented noodles out, torn to pieces。
4
The main noodle was then poured into the toaster, the medium torn into small pieces was inserted and a one-sided procedure was initiated。
5
After completing a face-to-face procedure, the softened butter was added and the face-to-face programme was activated again, this time for 30 minutes。
6
After completing the lasagna program, pull a small lasagna to see if it reaches the extension stage or pulls out a thick film。
7
The fermentation is 30 to 40 minutes for the fermentation of the rubbed noodles。
8
The fermented pasta is ventilated and divided into nine equals。
9
The nine noodles were wrapped in the homemade red bean sand, closed down and slightly rounded。
10
When the face is rounded, it is placed in a non-adhesive dish and then in a warm place where it is fermented in silence (approximately 40 minutes)。
11
The fermented pasta brushes the proper amount of egg fluid。
12
A little almond and sesame decorations, oven preheat, 180 degrees of mid-level fire for 20 minutes。
13
Roasted bread moved to cooling room temperature. The finished chart。
14
The finished chart。Chinese bean sand pack Make Tips
The measurements for the starter and main dough in this recipe are adapted from "Longmen Inn's Shopkeeper"'s "Coconut Bread" recipe. The only difference is the shaping, as the dough is filled with red bean paste. However, the baked bread is very soft and pulls apart into strings nicely. If you don't have red bean paste, you can omit it or use store-bought red bean paste filling.