Red bean bread
By VicentaLakin
This bean bag, which I like more (because I love honey bean), is so soft, it's very simple to make, and I've slashed the surface with egg fluids, and it's the effect I like。
Recipe Recommendations
- high powder 150 grams
- qingshui 80 grams
- egg liquid 15 grams
- milk powder 6 grams
- butter 15 grams
- salt 1 gram
- sugar 25 grams
- yeast 3 grams
- honey red bean appropriate amount
- white sesame appropriate amount
- sweetening
- baking
- several hours
- senior
Steps for Red bean bread
1
Put the raw materials other than butter in the toaster and start a face rub。
2
Fifteen minutes later, the noodles were able to open but easily fracture and appeared to be rougher。
3
Add softened butter and continue rubbing for 15 minutes。
4
It's time to take a little noodle, pull out a thin membrane。
5
Put the dough in the toaster。
6
The fermentation of the film is 2.5 times larger. The fermented noodles, with a small amount of flour on their fingertips, are poked in the middle and the holes are not condensed。
7
The fermented noodles take out the exhaust。
8
It's divided into six equals, with 10 minutes of membrane。
9
Take a noodle and turn it into an elliptical。
10
On the thin bottom, with a proper measure of honey beans (not below), from top to bottom。
11
In turn, you'll have to put it in a baker with oil。
12
The fermentation is twice as large as the original one, with a full egg fluid on the surface, a proper amount of white sesame and a few random strokes of sharp blades, placed in a pre-heated oven of 190 degrees, mid-level, upper-fire, approximately 15 minutes。