Red bean toast
By VicentaLakin
The recent use of kimsan-il toast, which has been super good, is when the film is supposed to rise, especially when you add the ingredients to the formula, to the face and to the face. 100 per cent of fine imported wheat flour, suitable for soft toast and various forms of Japanese bread, with a protein content of up to 13.7 grams per 100 grams of flour, with a particularly good taste in the finished product and no other toast after eating it. Don't be afraid of trouble. It's really no trouble. You'll know it once. Formula: Chinese pasta: 182 grams of gold-mounted Japanese toast, 110 grams of milk, 2.5 grams of dry yeast. Spaghetti soup: 30 grams of gold, 3 grams of sugar, 0.3 grams of salt and 30 grams of hot water. Main noodles: 52 grams of gold-san Japanese toast, 52 grams of soup, 21 grams of sugar, 36 grams of salt, 21 grams of butter。
Recipe Recommendations
- the sponge
- Soup dough
- main dough
- cooked red bean appropriate amount
- sweet fragrance
- roast
- several hours
- senior
Steps for Red bean toast
1
The Chinese pasta material is placed in the cook ' s barrel, the machine is activated and made into a noodle or by hand, and fermented in the room temperature before being moved into the refrigerator. I like to make Chinese at night and make toast the next day. Chinese noodles: 182 grams of gold-san Japanese toast, 110 grams of milk, 2.5 grams of dry yeast。
2
Put the soup noodle material in the bowl so it can be evenly stored overnight. Spaghetti soup: 30 grams of gold, 3 grams of sugar, 0.3 grams of salt and 30 grams of hot water。
3
It's a nice Chinese noodle。
4
All material for the main group. Main noodles: 52 grams of gold-san Japanese toast, 52 grams of soup, 21 grams of sugar, 36 grams of salt, 21 grams of butter。
5
The material outside the Chinese pasta, soup noodles and main noodle butter was placed in the cook ' s barrel. Start the cook machine, start the meeting. First low speed and formation, then medium speed and face for 10 minutes。
6
The mask can be pulled out at this time, but the film is thicker。
7
Add softened butter to continue and face, with low-speed before medium-speed and face。
8
About 10 minutes later, the muzzle can be pulled out. Stop and face。
9
Round the noodles, put them in the fermenter box or put them directly in the cook ' s barrel, keep them wet and ferment them for the first time。
10
Room temperature is 17 degrees, and I let the noodle room ferment for about two hours. If there are fermenters in the home, it is easier to set temperature and wet fermentation. There were no fermenters, and attention was paid to the temperature and humidity of the noodles. Temperature control is best at 28 degrees, and the fermentation rate is slower at a lower temperature, and it is more appropriate to maintain a moisture。
11
Take the noodles out, put them on the mats, flatten the exhausts, split them into three equal weights, and roll them loose for ten minutes。
12
Put the pasta in strips, like red beans that were ripe before。
13
Roll it up, roll it up。
14
All three of them do the right thing. I'm going to have to open the long bars again
15
Put it away。
16
In the toast box, the room is fermented with temperature, which is low and takes almost two hours。
17
When the toast is full, the oven is 180 degrees in advance
18
Put it in the toast box, covered with tin paper, for 40 minutes. You can get rid of the color on the tin paper when it's almost over。
19
Then it's out of the oven, it's on the grill, it's cool, and then it's packed in a fresh bag. It's good to eat slices or tore hands。Red bean toast Make Tips
I've got friends who say it's hard to make bread for hours, and I'd rather buy it than eat it myself. Turning a pile of material into a bread, a super-achievous process, is really like life itself。