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Homemade method of classic red bean bread
order

Among all kinds of baking, bread is my favorite, and bean paste is the most common bread stuffing, so I have kept it at home for a long time. It is very convenient to divide your own red bean paste into several parts and freeze it in the refrigerator, and take out one part to thaw when necessary. Today's fancy should be regarded as the most classic plastic surgery. I've always thought it's old-fashioned, but I've never done it before, but I slowly found out that it was like this when I was a child ~ I suddenly think this fancy is so cute haha ~ ~

material

Ingredients: 220g high-gluten flour, 80g low-gluten flour,150g water, 20g egg liquid, 2g salt, 45g sugar, 3g dry yeast, 30g; Butter;

Accessories: homemade red bean paste 200g, proper amount of flour and egg liquid.

Classic red bean bread

1

Put the water, egg liquid, salt, sugar, flour and yeast into the bread machine and knead 1 pass, then add softened butter and knead until the film is formed.

2

Knead the dough into a circle, put it in a pot, cover it with a wet cloth, and ferment it to twice its size.

After the bubbles are discharged, they are divided into 8 equal parts.

three

Take a small portion of dough and wrap it in bean paste.

four

Pinch and close

five

Roll it out with a rolling pin.

six

Make 5 cuts and cut them off (both ends are continuous)

seven

Pull up the ends and roll them up to make them look like pictures.

eight

Make the other seven in turn (I put them in two pots)

nine

Put it in the oven for secondary fermentation, and put a cup of hot water in the oven to help fermentation.

10

Brush the bread embryo fermented to 2.5 times the size with egg liquid, and put it in a preheated oven, and bake at 190℃ 15 minutes.

1 1

Finished product drawing 1

12

Finished product figure 2

13

Finished product figure 3

skill

The amount of water in the recipe is not constant, which can be adjusted according to the water absorption of your flour and the climate in your area. Less moisture is not conducive to the formation of gluten and the stretching of dough, which will lead to the finished product not being soft and poor texture. Too much moisture is not good for plastic surgery, and the finished product is not good-looking. My prescription is generally low in water, which is probably related to the climate here.