Fancy bean paste bread

Fancy bean paste bread

Introduction:

Production steps:

Step 1: knead the dough material into a dough, knead it to the expansion stage where the film can be pulled out, cover it with plastic film or wet cloth, and ferment it for the first time at room temperature. Ferment to about 2.5 times the size (it takes about 1 hour at 28 ℃). Press the air out of the fermented dough by hand (or rub it with force until the gas in the dough is discharged). Divide the dough into 4 parts, knead into a circle, and ferment at room temperature for 15 minutes

Step 2: divide the bean paste into 4 parts. In the middle of the fermented dough, pressed into a flat round, put a portion of bean paste filling in the middle, wrapped.

Step 3: pack the dough with the mouth down, put it on the chopping board and roll it into a long oval shape with a rolling pin.

Step 4: use a knife to draw oblique knife lines on the long oval as shown in the figure. Scratch to the bean paste filling, do not completely scratch through.

Step 5: turn the dough over, bottom up, and roll along the long side.

Step 6: turn the dough into a circle. Pinch the connection between the head and the tail.

Step 7: put the shaped dough on the baking tray, and ferment the dough for the second time (the best fermentation environment: temperature 35-38 ℃, humidity 85%, about 40 minutes)

Step 8: until the dough is twice as big. After the dough is fermented, brush a layer of egg liquid on the surface, sprinkle with white sesame seeds, put them into the oven preheated at 175 ℃ and bake for about 15 minutes until the surface is golden.

Materials required:

High gluten flour: 120g

Low gluten flour: 30g

Milk powder: 6 g

Egg: 15g

Water: 80g

Butter: 15g

Bean paste filling: 80g

Fine granulated sugar: 10g

Fast dry yeast: about 3 G

Salt: 2.5ml

Whole egg liquid: right amount

White Sesame: right amount

Note: 1. The filling of bread can also be replaced with jujube paste filling, purple potato filling and so on. 2. Don't use too much force when rolling the long oval shape after the bread is wrapped with filling, otherwise it is easy to roll out the skin and expose the filling inside. 3. Don't break too tightly when making diagonal lines. 4. Baking temperature varies from oven to oven. My oven has only two layers for reference only

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet