Japanese red bean bag
By VicentaLakin
Doesn't Japanese red bean bag look like bread? It's more like a pancake, ha ha, it's actually bread, it's super-sweet, it's soft and soft, it's delicious. It's good to make breakfast or tea, and it's a little bit of red bean pie, and it's a woman friend's favorite。
Recipe Recommendations
- high-gluten flour 170 grams
- low-gluten flour 30 grams
- fragrant orchid leaf powder 15 grams
- sugar 18 grams
- salt 2.5 grams
- yeast 3 grams
- butter 15 grams
- qingshui 125 grams
- red bean paste 300 grams
- sweetening
- baking
- several hours
- ordinary
Steps for Japanese red bean bag
1
Prepare the food you need, a precise reset。
2
Using the back oil method, the rest of the food, except butter, is washed in the cook ' s machine, and the softened butter in the room is added to the group, so that it can be rubbed together until it can pull out a large sheet of film。
3
The fermentation is twice as big, the fermented pasta pegs a hole with its finger in the middle, and the fermentation is either constricted or collapsed。
4
It is split into seven equals and seven equals for red beans。
5
Flour rolls for 10 minutes and removes a bag of an appropriate amount of red beans。
6
Put it down like a bun and put it down on the grill, if it's not sticky, and don't forget to put a piece of oil paper on it。
7
A clean piece of oil paper, covered on the bread, pressed softly with another oven, flatted and re-fermented。
8
The amount of pasta fermented twice as big as it used to be, at which point a small amount of fresh water could be sprayed, a small amount of sesame could be decorated, and of course nothing could be done。
9
The oven is preheated, it's on fire, it's in the middle of 190 degrees for about 18 minutes, and the oil paper and the grill are not to be removed while the oven is on。Japanese red bean bag Make Tips
The fragrance of the original formulation is powdered with milk and may, of course, be replaced with equivalent cocoa powder or tea powder. 2. If it is desired that the formation be complete, then each face group should not be too close, otherwise the fermentation will become adhesive. 3. The ovens are different for each individual, so temperature and time are for reference purposes only。