Bean roll bread
By VicentaLakin
Recipe Recommendations
- high-gluten flour 300 grams
- milk powder 20 grams
- white sugar 60 grams
- salt 1/2 teaspoon
- yeast 5 grams
- egg liquid 30 grams
- water 130 grams
- butter 30 grams
- bean paste appropriate amount
- milk fragrance
- baking
- an hour
- simple
Steps for Bean roll bread
1
We'll mix the butter-free materials evenly
2
Scratch it up and out
3
And then you put butter in it, and you're going to be able to pull a little bit of transparency
4
fermenting the fermentation base, fermenting to 2-2.5 times the size, draining the fermented noodles out of the air, dividing them into 6 pieces, rubling them into small circles, fermenting them in the middle of 15 minutes, taking an fermented pasta, strangling them
5
Pack in red bean sand
6
Pack up the red bean salsa and keep your mouth shut on the board
7
Push
8
Growing an elliptical form with a crutches
9
Cross several lanes (only the surface level) with a sharp knife。
10
Noodle rolls
11
Both heads bend into circles
12
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)。
13
The fermented face brushes the whole egg fluid
14
Send it to a preheated oven of 180 degrees, bake it for about 15 minutes, turn it into gold