Red bean bread
By VicentaLakin
Red bean bread is a classic sweet bread, soft bean bean, making a simple bread taste difficult, a red bean bread for breakfast, and a glass of milk, all day long
Recipe Recommendations
- high-gluten flour 700g
- low-gluten flour 100g
- milk 260ml
- ice water
- eggs 100g
- salt 8g
- fine sugar 80g
- yeast 8g
- butter 60g
- honey red bean 300g
- black sesame appropriate amount
- milk fragrance
- baking
- several hours
- simple
Steps for Red bean bread
1
Add butter-free pasta material to the cook ' s mixer drum, open low-level grouping and turn the stench to the surface。
2
Flour is smoother and then softened butter is added, and low-level butter is then absorbed and trans-floated。
3
Noodles are so fragrance that they can draw thin membranes。
4
The noodles take out the right round and put it in the oven and flatten it。
5
fermenters, with a choice of temperature of 28 degrees, humidity of 70 per cent and a time of 60 minutes, with water and moisture on the bottom and preheat completion of the fermentation in the back of the acoustics to approximately two times the base fermentation。
6
the fermented pasta removes the appropriate exhaust and is split into approximately 60 g of pasta, with a fragrance of 20 minutes。
7
the loosely turbed noodles are placed in a thin circle of mid-heavy, with 10-15 g honey beans placed in the middle, folded around like buns, and tighten the interface。
8
All the noodles are packed, and spaced into the grill。
9
The fermenters are preheated early, with a temperature of 35 degrees and a humidity of 85 per cent, with a time of 50 minutes, with water added to the bottom water and humidity, and the preheat completes the fermentation back to about two times the size。
10
The fermented face is covered with an egg fluid with a small amount of black sesame in the middle。
11
Hot wind ovens, 150 degrees preheating, two-storey ovens spaced and baked for about 16 minutes。
12
When the bake is over, the bread comes out of the oven, and it's on the shelf and it's cool。Red bean bread Make Tips
1. BECAUSE OF THE DIFFERENT WATER INTAKE PROPERTIES OF FLOUR, LIQUIDS ARE NOT ADDED AT ONCE, WITH APPROPRIATE ADJUSTMENTS TO THE FACE-TO-FACE STATE. 2. FERMENTATION IN COMMERCIAL FERMENTATION BOXES USING THE CF-100A COMMERCIAL FERMENTATION AREA WHERE THE FERMENTATION BOXES ARE WARM AND WET, SO THAT THE FACE IS AWAKEN AND THE BREAD IS MADE BETTER. 3. THE TEMPERATURE AND TIMING OF THE BAKING IS FOR REFERENCE PURPOSES ONLY, ADJUSTED AS APPROPRIATE。