Super-soft Japanese red bean bread
By VicentaLakin
Japanese bread is so soft that today's share of this is supposed to be the top three of the soft bread I've made, and red bean salsa is also my own low-salent soy sauce, so the bread is not sweet, soft, very soft, very good for the elderly, and some of the healthy people fit. I have shared recipes and practices in previous articles, and today only a short presentation is made in the recipe. The main face group uses the simplest direct paste, without soup or Chinese, and according to the formula I share, it makes super soft bread! The formula can be made in 24 small Japanese red bean breads, requiring more than 50 litres of ovens, and in the case of an ordinary 38-42 litres of home ovens, it can be made in half of the formula by the same method。
Recipe Recommendations
- high-gluten flour 400g
- fine sugar 40g
- milk powder 40g
- sugar-tolerant yeast 5g
- qingshui 210g
- eggs one
- butter 40g
- salt 4g
- red bean 300g
- sugar 90g
- Shuiyi 40g
- corn oil 130g
- black sesame appropriate amount
Steps for Super-soft Japanese red bean bread
1
The first is to make noodles, which are covered with high-banded flour, powdered milk, fine sugar and dry materials, such as sugar-resistant yeast, and then with eggs, water and so on。
2
Scratch it to the point where it pulls out a large sheet of thin film, then adds softened butter and salt and continues to rub its face to the point where it pulls out a large piece of the mural。
3
I fermented it with a cassava milk machine, took off the yogurt caps and yogurt cups, added a small amount of warm water, placed it in the container containing the lasagna, and chose the temperature of 37 degrees, which took only half an hour to ferment it twice the size。
4
The fermented face of the noodles is simple, the bubbles are drained, the average is divided into 24 pieces, the circle is rolled, and care is taken that the skin is covered throughout the cover。
5
Take a bag of noodles and wrap it in 20 grams of red bean salves, and squeeze it down to the soy salves: Three hundred grams of red beans are pressed softly with electric pressure, the breaker becomes muddled, pours into a non-clubber pan, adds 90 grams of sugar and 40 grams of cyanide, and the fire goes up to a little bit dry, adding 130 grams of corn oil four times, with only the smallest fire to dry。
6
Packed bread embryos are placed in a grill, leave a gap and re-ferment, which can be sent 1.5 times larger。
7
The surface is sprayed with fresh water, and the finger is dipped in black sesame dots at the bakery centre。
8
It is covered with oilable paper and a scalding dish, which can add weight to the oven, 170 degrees preheat, mid-level, 20 minutes ' roast。
9
An embroidery, a cooler on the net, supersoft radish, sealed for preservation, frozen to avoid cooling, and a softer mouth can be restored for a few minutes by microwave or recalcitrant。
10
Soft bread packs with homemade soybeans, really good. It's small, it's perfect, it doesn't worry about heat。