Whole wheat bread with bean paste

Whole wheat bread with bean paste

Introduction:

"Do you have any bread?"??? Hehe, I have just learned how to make bread, but I don't seem to have made bread with ingredients. Most of the time, we take the simplest materials and throw them into the bread barrel to make bread. We seldom take out the whole stuffing. Why? Because I'm lazy, how to save trouble. In fact, you can also directly throw some stuffing into the dough, but I always think that some stuffing is like bread with ingredients, such as bean paste, if you put it together with the dough, you can't get the taste of bean paste. Ha ha, it's purely personal understanding. This morning, I beat corn soybean milk, so I used it to mix with flour, added some whole wheat flour, and then wrapped it with bean paste. Is it a healthy bread with ingredients? Ha ha

Production steps:

Step 1: material drawing

Step 2: in addition to the red bean paste, the above materials are put into the bread barrel in order of liquid and then solid, with yeast on the top

Step 3: load the bread barrel into the bread maker, turn on the power, and select 12 custom dough for 15 minutes from the menu

Step 4: let the bread maker rest for 5 minutes after a flour mixing procedure, and then press the flour mixing procedure again for 15 minutes

Step 5: cut off the power after mixing and ferment twice as much

Step 6: take out the dough, divide it into 4 parts, roll it into tongue shape and roll it up

Step 7: relax for 15 minutes after all

Step 8: circle the dough and wrap it in red bean paste

Step 9: close up like a bun

Step 10: make all 4 pieces of dough

Step 11: take out the mixing knife in the bread barrel, and put the raw bread germ into the bread barrel with the necking down

Step 12: natural fermentation 9 minutes full

Step 13: turn on the toaster again, choose 18 baking program from the menu, medium color, 30 minutes

Step 14: when it's time for the toaster to sound, the bread is ready

Step 15: put on the heat-insulating gloves, put out the bread barrel, pour out the bread and let it cool

Materials required:

Corn dregs: right amount

Tea oil: 2 tablespoons

Egg: 1

Sugar: 4 tablespoons

Salt: 2 / 3 teaspoon

High gluten powder: 1 + 2 / 3 cup

Whole wheat flour: 1 / 3 cup

Yeast: 2 / 3 teaspoon

Red bean paste: right amount

Note: 1. The amount of bean dregs is not fixed. Every time I pour in all the bean dregs left by beating soybean milk, I will watch by the side when mixing noodles. If the dough is too sticky, just add some flour. It's so hot now that direct natural fermentation is quite possible.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet