Japanese red bean bag
By VicentaLakin
The son has been on this bread for a long time, and I'm always told to eat it, because it's got red bean sand in it, and it's not enough for the child. In winter, with plenty of pumpkins, he buys some of it back to steam into mud, then rubbing it back into yellow, making it better nourished, adding to the pumpkin mud, making bread softer, making breakfast is a really good choice, with a glass of milk that a kid likes to eat, and all morning he's got energy。
Recipe Recommendations
- pumpkin puree 75 grams
- Arowana high-gluten wheat flour 250 grams
- sugar 25 grams
- salt 3 grams
- yeast 3 grams
- egg liquid 20 grams
- milk 90 grams
- milk powder 10 grams
- butter 25 grams
- bean paste appropriate amount
- black sesame a little
- milk fragrance
- roast
- several hours
- ordinary
Steps for Japanese red bean bag
1
The finished chart。
2
Materials: 25 g sugar, 75 g sugar, 25 g sugar, 3 g egg fluid, 20 g milk, 20 g milk, 10 g milk, 25 g butter, 25 g coating: soy-salary-salary surface decorative: a little black sesame。
3
With the exception of butter, all materials will be placed in a bakery starter and face for 30 minutes, with about 10 minutes left to put the butter in a basic discharge membrane。
4
fermentation in warm places is about twice as high。
5
The vents are split into about 55 grams, with 10 minutes of static。
6
The pie splits around 25 grams。
7
Rolling loose for about 10 minutes, flattening, then wrapping in the material。
8
Roll round again, make two rounds for about 30 minutes。
9
Put fermented bread embryos in the grill, press a little pressure and spread a little black sesame。
10
The heat thickness selects the maximum one, the function selects the pizza function, the fire, about 10 minutes。Japanese red bean bag Make Tips
Pumpkin mud is for me to evaporate and cool in advance, and if evaporate more water than you want to lose milk use, increase or decrease depending on the water quality of flour。