Bean-bread
By VicentaLakin
Bean-bread, made like caterpillars, cute, full of fun, soft and sweet tastes, good nutrition, easy to make, is a classic bread that can be seen in almost every supermarket and bakery。
Recipe Recommendations
- high-gluten flour 200 grams
- medium-gluten flour 100 grams
- corn oil 25 grams
- eggs one
- white sugar 50 grams
- salt 2 grams
- yeast 3 grams
- milk 140 grams
- bean paste 300 grams
- white sesame 10 grams
- whole egg liquid appropriate amount
- sweetening
- baking
- several hours
- ordinary
Steps for Bean-bread
1
In addition to oil, salt and yeast, all the main materials are mixed to dry powder (milk is to be added gradually and the water intake of the face flour is to be reduced) and the covering of the film is loose for 30 minutes, adding yeast salt (to the dissolving of the yeast) (to rub out the thick membranes, to smooth the face and to pull out thicker membranes)。
2
fermentation in warm places is twice as big。
3
When fermented, the face is ventilated, divided into six equals, rounded and covered with laxity for 15 minutes。
4
Take a crumb and put it in the soybeans。
5
Close the mouth, keep it down, slowly stretch it into a slightly longer elliptical shape, without excessive force, to prevent the detachment。
6
Draws stripes on the surface with sharp blades, which are as even as far as possible, are not too thin, and can be broken when they wake up twice, and only one skin is cut, and soy sand is shown。
7
Noodles turn over, roll into cylindrical forms, with the mouth down, and the mouth up, preventing fermentation from opening。
8
The plastic rolls were placed in an 8-inch model of oiled paper, with a second awakening to 1.5 times the size of the sheet, a surface brush of egg fluid and some white sesame。
9
The oven is preheated, upper-middle, 130 degrees for 30 minutes (adjusted for bake time, temperature according to the home oven) and colour satisfactory for tin paper。
10
Take it out as soon as it's cooked。
11
There's some heat that's sealed。Bean-bread Make Tips
1. The time and temperature of the bakery shall be adjusted according to its own oven. During the baking process, the bread is coloured to cover a layer of tin paper. Three or two awakenings should not be excessive in order not to stagger the rolled noodles。