Red bean and egg yolk bread

Red bean and egg yolk bread

Introduction:

Production steps:

Step 1: put the dough material into the bread maker, stir it with the post oil method to the expansion stage, put it into the container, and ferment it to 2-2.5 times the size.

Step 2: put the salted egg yolk into the air frying pan at 160 ℃ for 5 minutes. (it's OK to use the oven.)

Step 3: press and exhaust the fermented dough, divide it into 10 equal parts, roll it round and relax the plastic film on the back cover for about 10 minutes.

Step 4: wrap a salted egg yolk in 25 grams of red bean paste.

Step 5: close the loose dough down, flatten it with your hand and exhaust, turn it over and prepare to pack in the stuffing.

Step 6: put in the stuffing and tighten the mouth.

Step 7: put it on the baking tray and put it in a warm and moist place for secondary fermentation.

Step 8: after fermentation, brush a layer of whole egg liquid and sprinkle a little white sesame.

Step 9: preheat the oven, 170 degrees, bake for about 15 minutes.

Step 10: finished product drawing

Materials required:

High flour: 210g

Low powder: 56 G

Milk powder: 20g

Sugar: 42g

Salt: 1 / 2 teaspoon

Yeast powder: 4G

Whole egg liquid: 30g

Water: 85ml

Soup: 84g

Butter: 22G

Salted egg yolk: 10

Red bean paste: 250g

White Sesame: right amount

Note: soup, in baking, means that flour is heated after adding water to make starch gelatinize, or adding hot water at different temperatures to make starch gelatinize. The gelatinized batter is the soup seed. The biggest difference between tangzhong bread and other breads is that starch gelatinization increases the amount of water absorption, so the texture of bread is soft and elastic, which can delay aging and meet the taste of modern people. 1. Add 100g high powder into 500ml water and stir evenly. 2. Put it on the fire and keep stirring. When it is heated to 65 ℃, leave the fire. 3. When the batter is stirred, there will be lines. 4. Put it in a container, cover it with a fresh-keeping cover to prevent water loss and surface crusting, and then use it when it is reduced to room temperature.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet