Gaofen 250 g
Milk powder 10g
Matcha powder 8g
Water 130 (please reserve 10g for free use)
40 grams of sugar
Salt 2g
Eggs 1
25 grams of butter
Yeast 3g
Red bean moderate amount
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Step 1
Except yeast, butter and red beans, other materials are mixed. Water reserve 10g, put the above mixture into a mixing basin and knead until there is no dry powder, and add 10g of reserved water as appropriate. Then let it stand for 15-20 minutes. After standing, pour the dough into the workbench, add salt, knead it evenly, and rub the dough with both hands (rub the flour away-take it back-continue to rub it away) to make the flour gluten. Add yeast and knead for about 5 minutes. Collect the dough with a scraper and start mixing. At first, it will stick to your hand. Don't worry, it will get better gradually. Remember to use a scraper. This step is too sticky to shoot. In the basic expansion stage, add butter and continue kneading until the film comes out completely.
Second step
The first shot: the room temperature (about 28 degrees) is twice as large, about 1 hour.
Third step
Proofing, divided into three equal parts, and continued at room temperature for 65438 05 minutes.
Fourth step
Roll out the dough with an exhaust rolling pin, add red beans in the middle third, fold the upper third down, spread red beans, and fold the lower third up.
Step five
Thin the short bottom edge and gently press the honey beans with your hands to make them closely combine with the dough. Then roll it up from top to bottom and gently put it into a 450g standard toast mold.
Step 6
The secondary fermentation was carried out in a secondary fermentation box at 38 degrees. Put a bowl of hot water in the oven without a fermentation box to let the fermentation temperature and humidity. Delivered at nine o'clock. The recipe is a toast, and I made two twice as much, so there are two in the picture.
Step 7
Preheat the oven to 200 degrees, lower floor, fire up and down, 35 minutes. Cover with tin foil when baking for ten minutes. (The temperature in my oven is on the high side, which is actually 180 degrees).
Step 8
The mold is taken out of the furnace, demoulded, cooled and sliced.