wolfberry red bean paste bread
By VicentaLakin
Recipe Recommendations
- high powder 200 grams
- low powder 50 grams
- skim milk powder 5 grams
- white sugar 25 grams
- yeast 4 grams
- whole egg liquid 20 grams
- salt 1 gram
- corn oil 10 grams
- wolfberry 17 grams
- qingshui 140 grams
- Jujube-scented red bean paste appropriate amount
- sweetening
- baking
- several hours
- ordinary
Steps for wolfberry red bean paste bread
1
Prepare the required raw materials.
2
Divide the jujube red bean paste into equal parts of the right size and rub them round for use.
3
Add 140 grams of water to the wolfberry and beat it into a fine slurry with a cooking machine without filtering the fine residue.
4
Mix all the main ingredients except corn oil, add wolfberry pulp and knead until smooth.
5
After kneading the dough until strong, add corn oil in three portions and continue kneading the dough until it is expanded.
6
Continue to knead until the film comes out, and the little dots on it are wolfberry residue. (Because the dough is kneaded by hand, my strength is small, so the film is not ideal, please ignore it)
7
Round the kneaded dough and place it in a bowl, cover it, and ferment until twice as large at room temperature.
8
After fermentation, take out the dough, flatten it, vent it, knead it again, divide it into eight equal parts, round it, relax for ten minutes.
9
Take one portion of dough, press it flat and roll it out.
10
Add the red bean paste and fill the pericardium and pinch tightly.
11
Place the wrapped green body down on the table.
12
Squish it slightly, gently roll it out, and use a small knife to make eight strokes. Don't scratch the bottom through when starting the knife. When you scratch the edge, pull out the knife to make the edge break.
13
Finish all the green loaves in turn and discharge them into a baking sheet. Put a cup of boiling water in the oven, and then place the baking sheet with the green loaves into the baking sheet for secondary fermentation.
14
After fermentation, take out the baking sheet, brush with honey water on the green body and sprinkle with a little black and white sesame seeds for decoration. Preheat the oven in advance: 170 degrees for 12 minutes. (The ratio between honey and water is 1:2, and if water is replaced with olive oil, the ratio is 1:1)