Bean paste braided bun

Bean paste braided bun

Introduction:

"I also made my family's favorite bean paste bread. When baking, my son stood by the oven and said," the smell of bread makes him not want to stay in other places. " Although it takes several hours to make bread at a time, seeing that family members like it so much, they really like to make their own bread more and more. I've become lazy. When I have plenty of time, I'll enjoy kneading noodles by hand. "

Production steps:

Step 1: pour all the ingredients except butter into the bread maker in the order of liquid first and then flour; start the dough mixing procedure of the bread maker for 30 minutes; 10 minutes before the end of the dough mixing procedure, add softened butter and continue the dough mixing until the end of the dough mixing; then start the dough making procedure for 90 minutes; this is the fermented dough; (there are detailed steps of dough mixing and dough making in my diary Take this step for a moment

Step 2: at the end of the dough making process, take out the dough, knead it on the panel to exhaust, and roll the long dough with a rolling pin; roll the bean paste stuffing into 1 / 2 of the size of the dough, put it on the left side of the dough, then fold the other side of the dough over the bean paste stuffing, and roll it into a long dough about 0.5cm with a rolling pin;

Step 3: cut 12 pieces evenly with a knife and wake up for 15 minutes;

Step 4: arrange every 3 pieces together, braid them into braids, and place them on the baking tray covered with oil paper after all braiding,;

Step 5: make use of the fermentation function of the oven, and ferment for 40 minutes at 38 ℃ and 80% humidity;

Step 6: double the original size of the fermented bread germ;

Step 7: Brush egg liquid on the surface;

Step 8: Sprinkle with peach kernel slices. (almond slices are OK here, just as you like.)

Step 9: heat the oven at 190 ℃ and preheat it at 180 ℃. Put the bread germ into the middle layer of the oven and bake for about 20 minutes;

Materials required:

High gluten flour: 210g

Whole wheat flour: 10g

Yeast: 3 G

Milk powder: 3 G

Fine granulated sugar: 30g

Egg: 1

Water: 50 ml

Salt: 2.5G

Butter: 20g

Red bean paste filling: 250g

Egg liquid: right amount

Taoren tablets: moderate amount

Note: (the humidity control here only needs to be used at home - that is, put boiling water at the bottom of the oven for one night and bread germ at the top to ensure fermentation.)

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet