Bread with soybeans
By VicentaLakin
Recipe Recommendations
- high powder 160 grams
- low powder 40 grams
- yeast powder 2.5 grams
- fine sugar 35 grams
- salt 2 grams
- milk powder 7 grams
- whole egg liquid 30 grams
- milk 100 grams
- butter 25 grams
- red bean paste 180 grams
- black sesame 10 grams
- sweetening
- baking
- several hours
- ordinary
Steps for Bread with soybeans

1
All the material in the main material, except butter, was placed in the bread truck barrel。
2
Runs the Monochrome program, default time of 15 minutes。
3
At the end of the procedure, the soft butter is put in and the "and face" program is run for 10 minutes。
4
After the procedure has been completed, it is sufficient to check the face of the face to remove the thick film。
5
Take out the dough and round it and place it in a clean container。
6
The first fermentation was sent into the fermentation box at a temperature of 28 degrees and a humidity of 75 per cent for 60 minutes。
7
After the fermentation, check the facial state, and no apparent retrenchment after piercing。
8
Take out the pasta round the exhaust。
9
It is divided into six equals and covers the membranes for 10 minutes。
10
At this point, you can prepare a red bean salve of 30 grams, six of which will be rounded。
11
The small noodles are condensed into small circles, with red bean sand in the middle。
12
The dough wraps up red bean sand and shuts down。
13
An ellipse with a slightly shorter length than a paper fare。
14
The face is turned, the bottom edge is thin。
15
Roll up and down, the interface's ready。
16
Decentralization is placed on paper。
17
All six are ready and moved to the grill。
18
A second fermentation was sent into the fermentation box at a temperature of 32 degrees and a humidity of 75 per cent for 35 minutes。
19
Take out the fermented bread embryos and cut the pendulums with a sharp knife。
20
Brushing egg fluid, sesame。
21
Delivery to the preheated mid-level oven with 170 degrees and 20 minutes of fire up and down。
22
Once the roast is finished, it's taken out and put on the shelf。
23
The finished chart。Bread with soybeans Make Tips
1. FLOUR IS WATER-INTENSIVE AND THE WEIGHT OF LIQUIDS SHOULD BE ADJUSTED APPROPRIATELY. THE ROASTING TEMPERATURE MAY BE ADJUSTED TO THE ACTUAL SITUATION. BREADMAKER: FERMENTER 6D (BM 1352B-3C) EASTWOOD: CARD FLOUR: QUEEN