Bean paste snack bag

Bean paste snack bag

Introduction:

"Because we ran out of high flour at home, we didn't have time to buy it, so we used half of the high flour and half of the rich and strong flour. We didn't expect that the bread was as soft and delicious as the bread. The soft bread was wrapped with sweet bean paste stuffing, which had a unique taste on the tip of the tongue. Today, I was praised by LG. I said that the bread I made now can compete with the bread sold outside, even better than the bread sold outside. Ha ha, I said that it's not easy to be praised by your old people. Thank you for your encouragement. I'll continue to work hard, ha ha ha. "

Production steps:

Step 1: pour in milk, sugar, salt, high gluten flour, medium flour, half an egg (the remaining half is used to color the bread) yeast, and start the toaster and noodle function for 20 minutes.

Step 2: add room temperature melted butter and knead for 20 minutes.

Step 3: knead into a smooth dough until the film can be pulled out.

Step 4: ferment in a warm place to twice the size.

Step 5: divide the dough into 8 equal parts, round and relax for 10 minutes.

Step 6: take a dough and flatten it with your hand, roll the dough with a rolling pin, and then wrap in a proper amount of red bean paste.

Step 7: put the wrapped red bean paste bread into the baking tray, cover it with plastic film, and ferment for 15 minutes.

Step 8: ferment to twice the size and brush the surface with the whole egg liquid.

Step 9: put into a preheated 180 degree oven, middle and lower layers, heat up and down for 18 minutes, color in the middle and cover with tin foil.

Step 10: baked bean paste buns just out of the oven.

Materials required:

High flour: 125g

Medium flour: 125g

Yeast: 3G

Sugar: 20g

Salt: 1g

Milk: 135g

Egg: 1

Butter: 25g

Note: 1. Pay attention to observe the bread in the baking process, color immediately covered with tin foil, in order to avoid the surface of the bread burnt. 2. The freshly baked bread should be eaten when it is completely cool, because the bread is still in a high temperature state when it is just out of the oven. At this time, the yeast of the bread has not completely disappeared. If you eat bread here, you will eat harmful carcinogens. Remember! After the bread is just out of the oven, when the central temperature of the bread drops below 40 ℃, the yeast action will stop. At this time, the carbon dioxide in the bread has been fully discharged, Then you can eat it at ease

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet