Bean roll bread
By VicentaLakin
Let's have a little fun with our handmade bread! Although the process is long and patient, that excitement is truly incomprehensible when you look at the maturing changes in your hands that eventually become what you want. I've made ten, baked two plates, and I've spent so much effort to make five
Recipe Recommendations
- high-gluten flour 280G
- fine sugar 50g
- water 160g
- salt
- whole egg 30g
- milk powder 12g
- dry yeast
- butter 30g
- red bean paste 250g
- whole egg liquid appropriate amount
- black sesame appropriate amount
- sweet fragrance
- baking
- several hours
- divine level
Steps for Bean roll bread
1
The material required for the main noodle is weighed in full and, except for butter, is poured into the cook ' s machine, first liquid, then powder, and lastly yeast。
2
Ten minutes of low-level face rubbing, with one set of live noodles, to see how soft and hard it is, and two sets of faces, as completed。
3
The addition of softened butter in the room is also the first to fully absorb butter in the dough, followed by the second, which is also a 10-minute process。
4
The living pasta can only be extended。
5
It fermented twice as big in warmth, at over 28 degrees for about 50 minutes。
6
A fermented noodle. Just stick a hole in your hand。
7
That's what's going on inside。
8
Take it out to flatten the exhaust and weigh it。
9
The fact that the average number of copies has been divided into 10 and continues to be awake for 15 minutes is also important to enable the face to expand further。
10
Red bean sand is also divided into an average of 10 pieces, each of 25 grams。
11
Take a fermented pasta, flatten, wrap a red bean sand。
12
Take the tiger's mouth slowly。
13
Keep it tight at the bottom。
14
At the bottom, do all the dough down。
15
Take a noodle to flatten and grow ellipses with a cane。
16
Cut a few knives and don't cut the tail。
17
Squeeze both heads and twist them up and down。
18
Put the sprained noodles in a single knot, and then we'll get all of them in shape。
19
Second fermentation in the oven, which is now summer, with a high temperature in the room, without setting the temperature of the oven, and a bowl of warm water below which the oven remains humid。
20
About 40 minutes until the dough is twice as big。
21
A small amount of black sesame is sprayed on the fermented face of the face of the fermented face。
22
The oven is pre-heated at 180 degrees, baked for about 15 minutes, and can be released from the surface in gold and at the end of the day be observed if it is quickly covered with tin paper。
23
Perfect out。
24
Isn't it beautiful
25
Because I made ten, first baked six, and then I put the four noodles in a warm fermentation, and I put the bowl of water cushions in the oven under this one, and I put a lid on the oven, and I warmed it up, and the first plate was baked and cooked the four in the same way。
26
Still perfect
27
It's so tempting
28
It will not be able to eat that much at a time when it has been reduced to normal temperatures, and it will be kept in a bag sealed and frozen, and it will be warmed back。