Bean roll bread
By VicentaLakin
Fresh bread, though in shape, tastes good
Recipe Recommendations
- high-gluten flour 140g
- water 80g
- dry yeast a small spoonful
- fine sugar 25g
- salt 1/4 teaspoon
- milk powder 6G
- whole egg 15g
- butter 15g
- red bean paste 125g
Steps for Bean roll bread
1
All the food items are ready (there is no milk powder at home and water and powder are replaced with milk)。
2
I weigh it on the ingredients. I don't have any sugar。
3
All foods, except butter, are placed in the cook's machine。
4
Commencing and face, 2-button, rubbing into a slightly shaped face。
5
The addition of butter continues to stretch into an extended phase capable of pulling out the film。
6
It's rubbing noodles。
7
THE FERMENTATION IS 2.5 TIMES GREATER AT ROOM TEMPERATURE AND TAKES ABOUT AN HOUR AT 28°C。
8
Get the fermented noodles out of the air, split them into five pieces and rub them in small circles。
9
15 minutes of mid-fermentation。
10
The average of 125 g of red bean sand is divided into five。
11
Fifteen minutes later it got bigger。
12
take a fermented pasta, press flat, and wrap 25 g red bean sand。
13
Wrap the red bean sand and shut it down。
14
Put it on the board。
15
Growing elliptical shapes with a crutches。
16
Cut a few knives on the ellipse and don't cut the tail。
17
Cut the dough, squeeze the two heads and screw it up, as shown。
18
Put the screwdriver on a single knot。
19
In turn, make all the dough, and put it in the warm, and ferment it twice until it is twice as big, for about 40 minutes。
20
On the fermented face of the face, a layer of whole egg fluid is slowly brushed。
21
You can throw some black sesame
22
THE OVEN, PREHEATED AT 180°C, IS BAKED FOR ABOUT 15 MINUTES, AND THE BREAD SURFACE BECOMES GOLDEN。
23
Take it out, good。
24
The finished chart。
25
The finished chart。
26
The finished chart。
27
The finished chart。Bean roll bread Make Tips
Time is controlled according to the temperature of the ovens。