Marble bean toast
By VicentaLakin
I love the sweet taste of red bean sand. I love everything made of red bean sand. In order to integrate soybeans into toast evenly, individuals feel that it is better to use fermentation at a time and easier to operate. That is why I joined the old man, thereby making the toast softer and slowing the aging. The circle of friends has been saying that kimsan Japanese toast is really good for bread. It's a good fruit. It's 100% good-quality wheat for the flour, a strong glove membrane, a high intake of water, soft toast, a very satisfactory rise in toast, and a meal pack。
Recipe Recommendations
- Jinshan Japanese Toast Powder 300 grams
- fine sugar 60 grams
- yeast powder 4 grams
- milk powder 20 grams
- eggs 55 grams
- butter 50 grams
- water 150 grams
- salt 3 grams
- bean paste 210 grams
- sweetening
- roast
- several hours
- ordinary
Steps for Marble bean toast
1
Prepare the raw materials in advance
2
Production of old noodles: mixing of all old pasta foods, fermentation of the cold film after rubbing into a group for the night
3
The next day, you can see the old face in a beehive
4
Remove butter and soy sauce, mix all the food in the main noodle and put it in a piece of old noodle
5
Add soft butter and continue to mix for five minutes
6
The face can be pulled out of the resilient film, commonly known as the mitten
7
Bean-salary in a fresh bag
8
Take half the noodles, put half the soy sauce in the middle, as shown
9
Wrap the bean sand into the dough and seal it tight
10
After growing the square of the noodles, it'll be folded like that
11
Take out the noodle and grow the square again, as in figure four
12
it's about 45 cm rectangular。
13
Cut out three pieces. Don't cut the top
14
It's like a braid
15
Tighten the bottom
16
We're going to close both ends
17
Put in the mold for fermentation
18
When the toast is up to eight, cover it up
19
Put it in a 180-degree preheat oven and bake for 42 minutes
20
Toast is completely cooled and sliced。Marble bean toast Make Tips
Four Key Points - 1: Because this formula belongs to a single fermentation method, I used the old fermentation method to make the toast more soft. If time is available, it can be made on the day, as long as the old fermentation volume rises to 2.5 times the size of the original size, if time is tight, it is recommended that the old face be reconciled with the cold fermentation one day in advance, so that it will not be too tight to operate, and the slow fermented face, the wind is better: this bread is made in a way that is similar to a soybean bread, so it is a good option to make soy sands, and we will freeze them into thin bean sands so that they can move when they are packed. Because of the thinness of the bean sand, there's nothing to worry about. 3: During the production process, it is necessary to grow the square of the noodle, which is a rectangle that folds as much as a picture, and does not reach as many as four centimetres: each time the noodle is folded, we relax the noodle, and here it is to be reminded that the noodle is frozen, not frozen. If the noodles are retrenching, it is not enough to be loose, and at this point do not force the noodles to be lengthened, so that they can stretch the noodles, the correct course being to be sent back to the freeze and then back to the nozzle in 10 minutes。