Bean roll bread
By VicentaLakin
Recipe Recommendations
- high rib surface 140g
- water 80g
- dry yeast a small spoonful
- fine sugar 25g
- salt 3g
- milk powder 6G
- whole egg 15g
- butter 15g
- bean paste 125g
- sweetening
- roast
- several hours
- simple
Steps for Bean roll bread
1
According to the general bread-making method, all bread-making materials are fermented to 2.5 times greater (about an hour at 28 degrees) at room temperature, and fermented noodles are released into air, divided into five pieces, fermented into small circles, and fermented in the middle of 15 minutes。
2
TAKE A FERMENTED PASTA, PRESS FLAT AND WRAP 25 GRAMS OF RED BEAN SAND. 3. PACKED WITH RED BEAN SANDS, WITH THE MOUTHS SCATTERED OVER THE CASE BOARD, AND THE ELLIPTICAL SHAPES WERE GROWN WITH A CANE. 4 AS SHOWN IN FIGURE 4, THE LENGTH OF THE ELLIPSE IS FOUR BLADES AND THE END IS NOT CUT. FIVE, SLICED NOODLES, SQUEEZED TWO SIXS, SWIPED ONES WITH A SINGLE KNOT OF SEVEN, AND PUT THE KNOTTED ROLLS IN A BREADPAPER WITH A DIAMETER OF 10CM. ONCE ALL THE DOUGH HAS BEEN FORMED IN TURN, THE LAST FERMENTATION TAKES PLACE AT 38°C AND ABOVE 80% HUMIDITY UNTIL IT BECOMES TWICE AS LARGE (ABOUT 40 MINUTES)
3
PUT THE KNOTTED ROLLS IN A 10CM DIAMETER BREADPAPER. WHEN ALL THE DOUGH IS FORMED IN TURN, THE LAST FERMENTATION TAKES PLACE AT 38°C AND ABOVE 80% HUMIDITY, UNTIL IT BECOMES TWICE AS LARGE (ABOUT 40 MINUTES). 8. THE FERMENTED FACE OF THE FACE IS BRUSHED LIGHTLY WITH A FULL EGG FLUID AND SENT INTO A PRE-HEATED OVEN OF 180 DEGREES, BAKED FOR ABOUT 15 MINUTES, BEFORE THE BREAD SURFACE BECOMES GOLDEN。
4
Completed Chart