Red bean toast
By VicentaLakin
Recipe Recommendations
- high powder 270 grams
- low powder 30 grams
- milk 100 grams
- light cream 80 grams
- sugar 40 grams
- whole egg liquid 35 grams
- cooked red bean 50g
- salt 4.5 grams
- yeast 5 grams
- sweetening
- baking
- an hour
- simple
Steps for Red bean toast
1
Freezing of frozen honey beans2
(b) To pour all materials other than red beans and butter into the bakery, with full mixing3
Add butter in 20 minutes and unfrozen honey beans4
It's been rubbing until the face can pull out a large sheet of film and round it up5
Fermentation up to 2-2.5 times the size of the vent, fermentation followed, divided into 3 pieces, rolling round, ten minutes of luminum6
Take out a lasagna, bellow in elliptical form, then roll up. (b) Into the Tusk Moot, with a secondary fermentation until the full ninth hour7
The oven is preheated, 170 degrees for about 40 minutes。