This was the first time I made bread with whole wheat flour, and it was quite successful. When I made it, the aroma came to my face. After taking the slices, I couldn't wait to eat two.
Due to different brands of flour and different water absorbency, when using Teacher Meng's recipe for stirring the dough, I found it too dry, so I added an egg yolk and 20 grams of water, so that the dough would be more dry and wet. I also changed sweet potatoes to potatoes and mashed potatoes to red bean paste based on my current ingredients.
Red bean whole wheat bread
By DarylCorwin
Recipe Recommendations
- high-gluten flour 150g
- whole wheat flour 50g
- salt 1/4 tsp
- fine sugar 10g
- fresh milk 130g
- egg yolk in 1
- red bean paste 110g
- unsalted butter 15g
- sweetening
- baking
- several hours
- ordinary
Steps for Red bean whole wheat bread
1
Place the high-gluten flour and low-gluten flour in a bowl, stir well, and set aside. First warm the water (as long as your hands feel warm), add yeast, sugar, whole egg liquid, and cheese powder in a blender container, stir for a few times, so that the yeast can fully melt, then add salt, stir for a few times, pour in the high-gluten flour and low-gluten flour, start the machine and stir at low speed first, and then turn to medium speed.
2
After stirring into a dough, cut small pieces of unsalted butter, add it to the dough, and continue to stir. Stir the dough at low and medium speeds for a period of time until the dough can pull out the film. The whole wheat flour is rough, stir until the film is thicker and cannot be too thin. The pulling film in the picture does not have whole wheat flour, so it is hereby stated.
3
After stirring, seal the container surface with a film to prevent water loss and prevent the dough surface from drying and hardening.
4
Preheat the oven for 1 minute, turn off the heat, and open the light to allow a warm environment in the box. Never too hot. Put the dough into the oven and let it ferment for 60- 80 minutes.
5
Fermented to 2-2.5 times the original volume (it can be said that the hair is unclear, it would be great if your own pocket could be grown like this, laugh at yourself).
6
Remove the dough and place it on the chopping board and rub it to create bubbles. After kneading, cover it with a film and wake up for 20 minutes.
7
Divide the dough into 6 equal portions (not too big a difference between heads, not necessarily absolute equal) and knead it into round dough, cover with a film or lid, and wake for 15-20 minutes.
8
Pinch into round pieces with your hands, wrap in the filling, and close.
9
Close the mouth and place it downwards, use a fork to impress the dough into a three-leaf windmill shape, and wake for 15 minutes.
10
Place the bag in the baking sheet, wake up for another 20 minutes, brush with the egg liquid, and place it in the oven to bake. Put a plate of water in the lower compartment of the oven to place the baking sheet. The water volume is about 1 cup. 300F for about 20 minutes (it's just my oven temperature, everyone adjusts it according to the condition of your oven).
11
About potatoes: First, use a large potato, which is basically enough to make stuffing and dough; second, cut the potatoes into grains, use the microwave to bite for about 10-15 minutes, and use a spoon to press into mud to meet the needs of making dough and stuffing.
12
Making of the stuffing: Add the mashed potatoes in a red bean paste bowl, place them in a small non-stick pan, open fire, add the yellow sugar (about three tablespoons) and butter, stir with a wooden shovel to melt the butter, and then continue to stir to allow the bean paste and the mashed potatoes to mix well.
13
Then divide it into 6 equal parts.Red bean whole wheat bread Make Tips
When kneading, whole wheat flour seems to absorb more water. When adding water, start with the amount specified in the original recipe. If you find the dough is indeed too dry, add water 10g at a time. If it remains too dry, add more, but do not add too much at once.