Red bean whole wheat bread

Red bean whole wheat bread

Introduction:

"This is the first time I have made bread with whole wheat flour. It's very successful. When it's ready, the fragrance comes. After shooting, I can't wait to eat two. Due to the different brands of flour, water absorption is also different. When using Mr. Meng's formula to stir the flour, I found that it was too dry, so I added an egg yolk and 20 grams of water to make the dough moderately dry and wet. In addition, according to my current materials, I changed sweet potato into potato and mashed potato into red bean paste. "

Production steps:

Step 1: put high gluten powder and low gluten powder in a bowl, stir well and put them aside. First, warm the water (hand feeling warm enough), add yeast, sugar, whole egg, cheese powder in the blender container, stir a few times, so that the yeast can be more fully melted, and then add salt, stir a few times, pour in high gluten powder and low gluten powder, start with low speed stirring, then turn to medium speed stirring.

Step 2: after mixing, cut the salt free butter into small pieces, add it to the dough, and continue to stir. Mix the dough with low and medium speed alternately for a period of time until the dough can pull out the film. The whole wheat flour is rough, so stir until the film is thicker, not too thin. The film in the picture has no whole wheat flour, which is hereby explained.

Step 3: after mixing, seal the surface of the container with film to prevent water loss, and the dough surface will not dry and harden.

Step 4: preheat the oven for 1 minute, turn off the fire, open the box light, so that there is a warm environment in the oven, don't be too hot, put the dough into the oven and let it ferment for 60-80 minutes.

Step 5: ferment to 2-2.5 times of the original volume (it can be said that you can't make it clear. It's good that you can make your own purse like this. Laugh at yourself).

Step 6: take out the dough and rub it on the chopping board. The purpose is to rub out bubbles. After rubbing, cover it with film and wake up for 20 minutes.

Step 7: divide the dough into 6 equal parts (not too big difference between the heads, not absolutely equal) to form a round dough, cover it with film or cover, and wake up for 15-20 minutes.

Step 8: knead it into a round piece by hand, pack in the stuffing and close the mouth.

Step 9: close the mouth and put it down. Indent the bag with a fork in the shape of a three leaf windmill. Wake up for 15 minutes.

Step 10: put the bag in the baking tray, wake up for another 20 minutes, brush the egg liquid, put it into the oven to bake, put a plate of water in the next space of the baking tray in the oven, the amount of water is about one cup. 300F for about 20 minutes (just the temperature of my oven, you can adjust it according to the condition of your oven).

Step 11: about potatoes: first, use a large potato, which is basically enough for filling and dough; second, cut the potatoes into small pieces, bite them in the microwave oven for about 10-15 minutes, and press them into mud with a spoon, which can meet the needs of making dough and stuffing.

Step 12: making stuffing: add mashed potatoes in the red bean paste bowl, put them into a small non stick pot, open fire, pour in the yellow sugar (about 3 tbsp) and butter, stir with a wooden spatula to melt the butter, and then continue to stir to make the mashed potatoes and bean paste mix well.

Step 13: then divide into 6 equal parts.

Materials required:

High gluten flour: 150g

Whole wheat flour: 50g

Salt: 1 / 4tsp

Fine granulated sugar: 10g

Instant yeast: 4G

Sweet potato paste: 50g

Fresh milk: 130g

Egg yolk: 1

Red bean paste: 110g

Salt free butter: 15g

Mashed potatoes: 50g

Dry brown sugar

Note: when mixing flour, it feels that the whole wheat flour absorbs water. When putting water, first put water according to the original formula. If you find that the dough is too dry, add 10g water each time, and the dough is still too dry. Then add it again, don't add too much at one time.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet