honey bean soft bread
As usual, I learned to make bread from Teacher Meng. This round and simple bread fell in love at first sight. The honey beans inside served as a finishing touch. At first, I didn't know what this soft bread meant, but after baking it and tasting it, I felt a little confused. Is this cake or bread? The appearance and taste are indeed very similar to a cake, but the making process is a complete bread step. Oh, now I finally understand why it is called soft bread. The name is really appropriate!
Recipe Recommendations
- ordinary flour 260g
- yeast 3g
- whole egg 40g
- water 130g
- corn flour a little
- honey beans 80g
- white sugar 30g
- salt a little
- butter 15g
- sweetening
- baking
- an hour
- ordinary
Steps for honey bean soft bread
1
260g of ordinary flour, 30g of white sugar, a little salt, 3 g of yeast, 40g of whole eggs, 130g of water, 15g of butter, 80g of honey beans, and a little corn flour.
2
Mix all ingredients except butter and honey beans and knead into a smooth dough.
3
Add softened butter and knead until the film can be pulled out.
4
Cover with plastic wrap for basic fermentation.
5
Fermentation to 2-2.5 times the size.
6
Divide the fermented dough into two portions, round it, and relax for 15 minutes.
7
Roll out the relaxed dough into a round piece (just slightly smaller than the mold) and place it into an 8-inch cake film (sprinkle some corn flour into the film in advance).
8
Spread the honey beans evenly on the dough sheet, leaving a space around them.
9
Cover the other dough sheet and press it around.
10
Place it in a warm place for secondary fermentation to twice the size, sprinkle some corn flour on the surface, cover it with an iron plate and press heavy objects, and place it in the middle layer of the preheated oven at 180 degrees for about 22 minutes.
11
Place it in a warm place for secondary fermentation to twice the size, and sprinkle some corn flour on the surface.
12
Cover the iron plate and press the heavy object, place it in the middle layer of the preheated oven at 180 degrees for about 22 minutes; this baking method cannot see the changes in the bread, so you can only rely on the smell. Of course, lift the iron plate to see if the color is not deep. You can bake it again.
13
Remove the mold while it is hot.honey bean soft bread Make Tips
1. Teacher Meng made two 6-inch cakes. To save effort, I made one 8-inch cake instead and added 20g of flour.
2. I didn't put in enough honey beans. I tasted one at the start and found it too sweet, so I couldn't bring myself to add more. If you like it sweet, you should increase the amount.
3. The original recipe calls for 40g of egg. I used one small egg, which might be a little more, so reduce the water amount accordingly.
4. Important Note: Teacher Meng uses a bread machine to knead the dough for the vast majority of her bread, while I knead by hand. The liquid amount for the latter needs to be increased by 20% compared to the former.