Variety bean paste bread
When I was a child, there were a few types of snacks. In my memory, I can often eat honey cake, mung bean cake, bean paste bread and old-fashioned bread, big cakes, egg yolk biscuits and soda cakes. Especially this bean paste bread, which is my family's favorite, so I ask my father to buy it every time. Today, I also made a bean paste bread. Here I referred to the method of thin ash. Here, thank you for sharing thin ash. I made a small change to the recipe and made this bean paste bread similar to the one I ate when I was a child. This was the first time I made bread. I not only made traditional round buns, but also made a plate of pattern breads. Although they were all bean paste breads, they looked different, and the taste was really different. The round ones were softer. The pattern breads had a little crispy surface. Because I like to eat crispy surfaces, I baked them slightly bigger. Although it's not as good as thin gray, when the bread is baked and the fragrance fills the house, it's still good to make bread in a different way. Share it here with friends and hope everyone likes it!
Recipe Recommendations
- high-gluten flour 300 grams
- low-gluten flour 20 grams
- milk powder 20 grams
- whole egg liquid one
- butter 20 grams
- Angel yeast 3 grams
- fine sugar 35 grams
- salt 1 grams
- sweetening
- roast
- several hours
- ordinary
Steps for Variety bean paste bread
1
Ingredients for colorful bean paste bread.
2
The ingredients of the colorful bean paste bread--bean paste filling.
3
Put all the ingredients except butter in a bowl, add water and mix to form a smooth dough.
4
Rub the dough repeatedly until it is soft and comes out of the membrane. This process is a long process and requires patience. It will be more convenient to use a toaster.
5
Then add butter and knead repeatedly until smooth and place in a warm place to awaken for basic fermentation.
6
Fermentation to more than 2.5 times will be ready.
7
Then rub the dough repeatedly and exhaust the air.
8
Then divide into evenly divided ingredients and place them on a baking sheet for a second time for about 10-20 minutes until the dough expands.
9
While the dough is rising, twist the bean paste filling into balls slightly smaller than the dough.
10
Press the dough that has been awakened twice flat and add the bean paste filling.
11
Then press flat and roll it into an oval shape.
12
Then use a knife to cut 7-9 cuts on the top, only cutting through one layer.
13
Then curl comes.
14
After turning the rolled roll, I circle it into a circle and butt it at both ends.
15
Put it on a baking sheet and place it in a warm place for the final awakening. It takes about 15-30 hours.
16
Brush the wake-up bread with whole egg liquid.
17
Then place it in the oven at 200 degrees for 18-22 minutes.
18
Make the bread and dry it for a while, and then put the rest into a fresh-keeping bag.Variety bean paste bread Make Tips
1. Hand-kneading dough is slow, so you can choose a bread machine to knead dough. 2. The hardness and softness of the bread will be determined according to your taste. 3. You can choose to soak the bean paste with red beans to make it easy. I used it on site. 4. The final awakening can be put in the oven. Put in a bowl of water and ferment at 45 degrees. 5. For the final awakening, you can choose to cover it with plastic wrap, or you can put it in the oven at 45 degrees and place it with a plate of hot water. 6. If you like to eat soft ones, just color them slightly. If you like to eat ones with a slightly crispy surface, the time will take 2-3 minutes longer. I like something slightly crispy.