Bean paste garland bread

Bean paste garland bread

Introduction:

"The last time I made bean paste braided bread, there was some bean paste filling left. I thought I'd better use it as soon as possible, so as not to go bad after a long time. To tell you the truth, I have to make bean paste filling myself. I'm lazy to buy it ready-made. I feel that the bean paste bread is so sweet. I don't know what kind of sodium cyclamate I put in it. If I have time, I'll make bean paste filling by myself, healthy and I haven't added it The agent. Today's bean paste garland bread is also very simple. It takes patience to make bread. It's a little late when I make bread. When the bread is kneaded, it's time for me to make dinner. I'm going to stir fry and eat. I'm going to leave my job to make bread. Time is a little tight. I'm in a bit of a hurry when I roll the bread. The finished product feels a little rough But it doesn't affect the softness of the bread. Next time, remember that you have to make your own filling to make a complete, delicious and healthy bread. "

Production steps:

Step 1: put all the ingredients except butter into the toaster and stir for 20 minutes.

Step 2: add butter and continue stirring for 20 minutes to form a slightly transparent dough.

Step 3: ferment the bread machine for 1 hour, and the dough is twice as big.

Step 4: divide into 9 equal parts, roll round the plastic film on the back cover and relax for 10 minutes.

Step 5: press the loose dough into a small round cake, turn it over, and wrap it with red bean paste.

Step 6: wrap the bean paste stuffing into it like a bun.

Step 7: press flat, turn over and roll it into a long round shape. Use a small knife to cut several pieces across, and don't cut off both sides.

Step 8: turn the dough over, bottom up, and roll along the long side.

Step 9: turn the dough into a circle. Hold both ends tightly.

Step 10: do it in turn, stack it in the baking pan, cover it with plastic wrap and let it grow again for 15 minutes (I use the toaster to ferment at 40 ℃ for 15 minutes).

Step 11: gently brush the surface of bread fermented to twice the size with a layer of whole egg liquid.

Step 12: put it into a preheated 180 degree oven and bake it for about 18 minutes. When the bread is colored, cover it with tin foil in time.

Step 13: finished product drawing.

Step 14: finished product drawing.

Materials required:

High flour: 300g

Fermentation powder: 4G

Sugar: 15g

Salt: 1g

Egg: 1

Milk powder: 12g

Bean paste filling: appropriate amount

Water: 230g

Note: 1. Because the temperature of each oven is different, don't stick to the time, the bread can be golden, or you can increase or decrease the time to your liking. 2. After coloring the bread, cover it with tin foil in time to avoid being burnt.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet