red bean bread
Ingredients: bread flour or ordinary high-gluten flour 300g, whole egg liquid 75g, milk 125g, corn oil 30g, sugar 40g, salt 3g and yeast 3g. Appropriate amount of bean paste stuffing.
Exercise:
1, I use a bread machine to make dough. If I pinch it with my hands, it will be time-consuming and laborious, and the same is true. Put 75g whole egg liquid, 125g milk and 30g corn oil into a bread bucket, and add sugar and salt diagonally.
2. Finally, sift in the bread flour, add yeast, and start the dough making program of the bread machine. The dough mixing program of bread machine is to mix dough for half an hour first, and then mix dough 1 hour. Half an hour is enough to flatten the dough, but if I have to knead 10 minutes to pursue the glove film, I won't care if it doesn't come out of the glove film. The bread made in this way is already delicious.
After 3.90 minutes, the dough was fermented successfully and the surface was very smooth.
4. Take out the dough and let it relax for 5 minutes.
5. Divide the dough into 9 even small portions. If you don't need stuffing or anything, you can do the second fermentation now. I wrapped in bean paste.
6. Crush each steamed stuffed bun directly with the palm of your hand and put it into the pre-made bean paste stuffing. I fried the bean paste myself. Let me tell you how to do the following tips.
7. Wrap the bean paste stuffing, put it directly into the baking tray, seal it and ferment for the second time.
8. The bread embryo is fermented twice to about twice its size, then coated with a layer of whole egg liquid and sprinkled with sesame seeds to bake. In the middle layer of the oven, heat it up and down 170 degrees for 20 minutes, pay attention to the middle color and cover it with tin foil.
Tips:
The bread will be more fluffy and soft after secondary fermentation, so secondary fermentation is recommended. If you are in a hurry, you can also use the one-time fermentation method, that is, the dough is not fermented, and then fermented and baked after molding.
After the second bread fermentation, add a little water to the egg liquid coated on the bread embryo and brush it evenly on the bread, so that the surface of the baked bread is shiny and beautiful.
The oven time depends on the temper of your oven, because different brands have different temperatures.
If you like to eat steamed bread, put it into a suitable mold after shaping, cover it with plastic wrap after secondary baking, steam it for about 40 minutes according to the size of dough, and simmer it for 5 minutes before boiling. Make it with a rice cooker, brush the oil with the rice cooker, add the green embryo, press the cooking button after secondary fermentation, and press it again after heat preservation.
Finally, let's talk about the bean paste stuffing. Friends who like to eat bean paste will fry it themselves. Clean and delicious. Boil adzuki beans in a pressure cooker, add first-class water to beans soaked overnight, and add five times water to beans that have not been soaked. Boiled beans should be soft and rotten, put them in a wok, add sugar, heat them with low fire, stir-fry and crush them, then stir-fry the beans and sugar evenly for several years, then add corn oil and stir them evenly to achieve the required dry humidity.