The red bean paste I fried myself was tempting enough, using lard and adding osmanthus sugar.
Soft toast is also tempting. The dough pulls out of the film and the bread is thin. I call it shredded toast.
Custard is no exception. Butter and sugar are mixed together to make it crispy when baked, just the opposite of soft bread.
What is the effect of mixing these three on a loaf of bread? How does it taste? How tempting is it?
Red bean paste cream crisp bread
By FannieCarter
Recipe Recommendations
- flour 160 g
- corn flour 30 g
- dry yeast 3 g
- eggs one
- water 95 g
- sugar 25 g
- powdered sugar 20 g
- red bean paste appropriate amount
- sweetening
- baking
- several hours
- ordinary
Steps for Red bean paste cream crisp bread
1
Put the flour, dry yeast, sugar, salt, ground cheese and 15g of corn flour into the basin.
2
Beat the eggs. Add water and 10g of egg liquid, use a blender to stir evenly at low speed, and then at high speed for 2 minutes.
3
Take 15g of butter and stir into the dough at high speed until the film can be pulled out.
4
Cover the dough with plastic wrap and leave in a warm place to ferment for 1 hour.
5
After 1 hour, the dough has grown significantly.
6
On a floured chopping board, divide into 4 portions and round. Cover loosely with plastic wrap and relax for 10 minutes. At this time, there will be small bubbles on the dough, indicating that the dough is beautifully made.
7
Press the dough into a round shape with your hands, and take a small spoonful of red bean paste and place it in the center. Wrap it like a steamed bun. Carefully pull around with your hands, the stuffing is wrapped in and sealed; carefully pull around and fold it inward. This makes the surface of the bread thin and the base thick. For the baked bread, the red bean paste is almost evenly distributed on the surface layer. It will not be greasy when you bite it down with a big bite like a steamed bun.
8
The final closing must be important. Place the mouth face down and place on a baking sheet covered with baking paper. Sprinkle with some flour, loosely cover with plastic wrap, place in a warm place, and ferment twice, 30 minutes.
9
During this period, roughly stir the remaining butter and powdered sugar evenly with a spoon, and then beat with an electric blender.
10
Sieve in the remaining corn flour and stir well to form creamy strips that squeeze on the surface of the bread. Put the crispy part into a small decorated bag and cut a small hole in the corner of the bag.
11
After the bread is fermented, brush the surface with egg liquid. Use a decorative bag to squeeze the crispy part out of the small hole and squeeze it evenly on the surface of the bread in a fork shape.
12
Put in a preheated oven at 160 degrees for 15-20 minutes.Red bean paste cream crisp bread Make Tips
1. How to make red bean paste: See http://home.meishichina.com/space-298117-do-blog-id-191464.html2. Personally, I think that the red bean paste is sweet and fried with lard. If it is wrapped into a big stuffing like a steamed buns, it will be greasy if you bite it in one bite. So the red bean paste wrapped in this way is a thin layer, only on the surface of the bread. It tastes good but not greasy. If you like a big bite, just make it like making a steamed bun. 3. The dough stretches very much and gives filling. When baking, especially where the custard is squeezed, it easily explodes. Please try not to bake with hot air like me, but use up and down heat.