The best selling classic in bakery -- bean paste bread

The best selling classic in bakery -- bean paste bread

Introduction:

"For my daughter's final review a while ago, the oven at home was shut down for many days. From the beginning of summer vacation, the homemade snacks of love brand can be produced one after another. I miss the faint milk fragrance when baking, and the sweet and warm feeling at home is very intoxicating. Today, this kind of bean paste bread is a classic must-have in every bakery, and it is also the most traditional and best-selling one. Mom and daughter love the taste of bean paste very much. They used to go to the bakery to buy some bread from time to time to satisfy their hunger. Unexpectedly, it's very simple to operate by themselves, and the taste and taste are not inferior. "

Production steps:

Step 1: mix all the ingredients except butter, knead until the gluten expands, then add softened butter, and continue kneading until the thin film can be pulled apart.

Step 2: round into the basin.

Step 3: ferment in a warm place to twice the size.

Step 4: take out the dough, press and exhaust, divide it into 12 parts, roll round one by one, cover the plastic film and relax for 15 minutes.

Step 5: take a small dough, press it again to exhaust, press it into a round cake shape, and wrap it in the bean paste filling.

Step 6: pack in the bean paste stuffing and pinch it tightly.

Step 7: flatten the dough and roll it into an oval shape.

Step 8: use a small knife to make several cuts on the surface, not too deep, just to cut the surface.

Step 9: turn the dough upside down and roll it up, bend both ends into a circle and squeeze it tightly, put it into the oven for final fermentation, put it into the baking tray for final fermentation, brush a layer of egg liquid on the surface of the bread, preheat the oven to 175 ℃ and bake for 20 minutes.

Materials required:

High gluten flour: 300g

Milk powder: 20g

Bean paste filling: appropriate amount

Egg: 1

Sugar: 30g

Salt: 2G

Yeast: 4G

Water: 140g

Butter: 30g

matters needing attention: Tips:1 Don't add eggs at the beginning of kneading, leave a little bit, and finally brush the surface of bread. 2. The temperature of each oven is different, please adjust it properly.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet