Red bean snow bread

Red bean snow bread

Introduction:

"This kind of bread is made with reference to teacher Wang chuanren's [soybean longan snowflake bread]. Among them, the soybean powder was replaced with red bean paste (the rest of soybean milk), and the dried longan was omitted. The almond protein cream on the surface of bread has been adjusted accordingly, and the effect of the adjusted formula is good. Unfortunately, when making the protein cream, I forgot to multiply the ingredients in the formula by 0.4. After making bread three times in a row, the protein cream still has a small bowl. Ingredients of Teacher Wang chuanren's formula (soybean longan snowflake bread): (this formula uses too much, it is recommended to multiply the amount in the formula by 0.4 and then weigh the ingredients) a: 1000 grams of high gluten flour, 60 grams of fine granulated sugar, 15 grams of salt, 80 grams of soybean powder B: 600 grams of ice water C: 35 grams of fresh yeast D: 90 grams of butter e: 100 grams of dried longan almond protein cream: (the amount in the formula is also multiplied by 0.4) materials: 150 g protein, 120 g fine sugar, 160 G almond powder, a little salt

Production steps:

Step 1: knead the dough in a toaster. Add all the ingredients (except butter) into the bread barrel in the order of liquid first and then solid, start the bread machine 8 and start kneading.

Step 2: when all the ingredients are kneaded into a dough, add butter and continue kneading.

Step 3: until a smooth dough is formed.

Step 4: pull out the film. Knead about 35 ~ 40 minutes can film. Turn off the toaster, take out the bread barrel, cover it with plastic wrap and let it ferment in a warm place. When fermenting to twice the original size, take out the dough, exhaust, knead well, and wake up for 15 minutes. Knead the dough well again, divide it into several evenly sized portions, put them on the greased (or oiled paper) baking plate, and ferment again.

Step 5: start making almond protein cream on the surface of bread. Beat the egg yolk until it foams (Fig. 5). The sugar is added to the protein twice.

Step 6: add almond powder, stir well, protein cream can be used when slightly paste. When I made protein cream, almond powder was not enough, so I added Kish powder and a proper amount of coconut. What comes out is the effect of Figure 6.

Step 7: when the raw bread is fermented to twice the original size, evenly brush with almond protein cream.

Step 8: sift sugar powder on the surface, put it into the preheated oven, 180 degrees, middle layer, heat up and down, about 15 minutes. Please adjust the time and temperature according to the temper of your oven and the size of your bread.

Step 9: the improved red bean snow bread tastes good^

Materials required:

High flour: 380g

Red bean paste: 101g (filtered by beating soybean milk)

Fine granulated sugar: 30g

Salt: 4 g

Fresh milk: 220g

Angel dry yeast: 6g

Butter: 26G

Note: Tips: snowflake stone refers to the almond protein cream on the surface. Due to its fluidity, it can not be put for a long time after brushing to prevent too much protein cream from affecting the appearance.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet