bean paste bread
Remember the bread filled with bean paste? In the past, breads weren't as diverse as they are now, but breads filled with bean paste were the most popular. Since I learned to bake, I have tried to make many kinds of breads. Making this classic bread today is not only simple to operate, but also has no inferior taste and taste.
Recipe Recommendations
- high-gluten flour 250g
- low-gluten flour 50g
- unsalted butter 15g
- egg liquid 30g
- yeast 3g
- milk 150ml
- red bean paste appropriate amount
- white granulated sugar 30g
- sweetening
- baking
- several hours
- ordinary
Steps for bean paste bread
1
Weigh all ingredients, except butter, and pour into the inner cylinder of the bread maker.
2
Select a hair work file and dough.
3
After 20 minutes, add the butter and continue kneading.
4
Fermentation until twice its original size for the first time, and gently squeeze the dough with your hands to remove air bubbles.
5
Remove the dough and divide it into the required portions, knead it into a round shape, and ferment for 15 minutes.
6
Roll the dough into a rectangle, apply the bean paste filling and roll into a long strip.
7
Use a knife to cut it in the middle, leaving the end uncut.
8
Place one end of the dough blank on the middle seam and gently pinch it tightly; pass the long end through the middle of the round button and turn it down. After turning it over many times, squeeze it tightly with the other end to form a wreath shape.
9
The dough is overlapped and gently kneaded into a ball. The shaped dough is placed in a toast-resistant paper cup and placed in the oven for final fermentation.
10
Remove it after fermentation and brush the surface with a layer of egg liquid.
11
Preheat the oven to 180 degrees, heat it up and down on the middle layer, for 12 minutes.