Red bean toast

The practice of red bean toast

condiments

High flour (270G) low flour (30G) milk (100G) light cream (80G) honey red beans (50G) whole egg liquid (35G).

condiment

Yeast (5g) Salt (4.5g) Sugar (40g)

kitchenware

oven

1 raw materials for standby.

2 Frozen honey and red beans are thawed.

Pour all other ingredients except red beans and butter into the bread machine and mix thoroughly.

Add butter after 20 minutes.

5 Add the thawed honey red beans.

6 Knead until the dough can be pulled out in large pieces and is round.

7 Fermented to 2-2.5 times the size.

8. Exhaust the gas after fermentation, divide it into 3 parts, and round it to 10 minute.

Take out a dough, roll it into an oval shape, and then roll it up. Put into a baking mould for secondary fermentation.

/kloc-stamp after 0/0 to 9 minutes.

Preheat in the oven 1 1 and bake at 170℃ for about 40 minutes.

Raw materials:

250g high flour, 5g yeast, 4g salt, 35g sugar, 30g egg liquid, red bean water 136g butter 18g.

Accessories:

Red bean sauce

Exercise:

1. Mix red bean water and egg liquid evenly, add yeast and stir evenly;

2. Add high flour, sugar and salt to make dough. After kneading into smooth and uniform dough, add softened butter and continue to knead until the complete stage;

3. Roll into a pot, cover with plastic wrap, and carry out basic fermentation;

4. After fermentation, take out, exhaust, round, and ferment in the middle for 15 minutes;

5. Roll into a rectangle with the same width as the toast mold;

6, mouth up, covered with honey red beans;

7. Roll it tightly from top to bottom, pinch it at the closing position, and put it into the toast mold at the closing position;

8. Finally, ferment until 80% to 90% full, and brush egg liquid on the surface;

9. Preheat the oven 180 degrees, and cover the next layer for 35 minutes (after painting the surface, cover the tin foil).

Tip:

When making bread in cold weather, especially baking bread, more yeast will make fermentation faster and smoother.