In fact, when it comes to making bread, it is only true that we make it at home. Many times, the bread we imagine will look good, but if we don't cook it often, there will be a poor proper limit in technique and strength, which will lead to distorted shape during fermentation, and the hard and loose place will be fat, and the hard and tight place will not meet the standard because of the pull of gluten, so that the whole bread will not expand and develop, and the shape will become ugly. But in the process of repeated practice, I think every expert mother who bakes at home can do better and better, hehe.
Ingredients: 250g high-gluten flour, 3g high-sugar tolerant yeast, 25g fine sugar, 2g salt, milk 120g, egg 1, 20g butter and 200g red bean paste.
Auxiliary ingredients: whole egg liquid for bread brushing, white sesame seeds.
Exercise:
1. Put all the main ingredients except butter and red bean paste into the flour barrel, stir dry flour at low speed, and then knead the flour at medium speed. Knead the dough by hand.
2. After the dough hardens, add the softened diced butter and continue to stir the dough, first at low speed and then at medium speed. Observe the dough state after three minutes.
3. Until a small piece of dough is torn off, it can be pulled into a transparent film as thin as this paper, which is what we usually call glove film, and the dough stops.
4. Transfer the stirred dough to the countertop, cover it with wet cloth or plastic wrap to prevent it from drying by wind, and wake it for three to five minutes.
5. Divide the dough into four equal parts and arrange it in a circle.
6. Thin the dough and add the bean paste. You can divide the bean paste into four 50-gram bean paste balls in advance for use.
7. Wrap the bean paste like a steamed stuffed bun and pinch it tightly. After everything is wrapped, put it on the operating table, cover it with plastic wrap, and sober up for three to five minutes to facilitate the next operation, so as to avoid the gluten being too strong and the bean paste being rolled out easily.
8. Take the dough wrapped in bean paste and roll it into an oval shape. When rolling, try to force evenly. Don't roll out the bean paste.
9. Roll out the red bean bread embryo, turn it over and roll it from top to bottom.
10, the rolled bean paste roll is slightly tidied by hand, so that the middle of the two tips is thicker, and the surface is slightly inclined to cut a uniform hole to make it into the shape of a caterpillar.
1 1. Put the prepared red bean paste caterpillar rolls into the baking tray, leaving a distance between them. Ferment in a warm place or in an oven. In an oven without fermentation function, just put two bowls of hot water in it to promote fermentation.
12. When the bread is obviously thicker and fatter, it can be baked. At this time, you can see that caterpillars grow in various shapes, fat and thin, and uneven, haha. We brush a thin layer of egg liquid on the bread and sprinkle with white sesame seeds.
13, the oven is preheated in advance, the bread is sent to the middle layer of the oven, and baked at 180 degrees and 200 degrees for about 12- 15 minutes, and taken out after the surface color is satisfactory.
14. Take the baked bread out of the oven, take it out of the baking tray and cool it on the grill. The caterpillar in the oven turned into a silkworm chrysalis. It seems that the skill and strength of plastic surgery are very important. However, although it is a bit ugly, it tastes good.
15, red bean paste, sesame mixed noodles, this bread is really delicious, and the children's delicious taste has long been forgotten.
16, looking at the soft secret organization, are you moved?