Red bean paste bread

Red bean paste bread

Introduction:

"When I made the red bean paste, the first thing I thought of was this classic bread - why did the red bean paste bread become a little heart-shaped after baking? (*^__ ^*(hee hee... "

Production steps:

Step 1: knead the dough to the expansion stage with the post oiling method, roll it round and put it into a larger bowl

Step 2: cover with plastic film and ferment to 2 to 2.5 times the original size

Step 3: take out the exhaust, divide it into 12 equal parts, cover it with plastic wrap and wake up for 15 minutes

Step 4: when the dough wakes up, prepare the same amount of bean paste filling as the dough and knead it round.

Step 5: take a portion of dough, flatten it slightly, then wrap it in the bean paste stuffing, wrap it up, put it down and wrap it in turn

Step 6: roll the dough with stuffing into long strips in turn

Step 7: twill with a sharp knife

Step 8: turn over and roll up from the long side

Step 9: connect the two ends together and put them into the bread holder. (it needs to be connected tightly, but mine is not connected tightly. The two corners are completely separated during the second fermentation.)

Step 10: after finishing in turn, put it into the baking tray to ferment to twice the size, and brush the bread with a layer of whole egg liquid

Step 11: put into the preheated oven, 180 degrees, middle, up and down the fire, 15 minutes. After coloring, cover with tin foil

Materials required:

GAOJIN powder: 280g

Bean paste: 240g

Sugar: 40g

Milk powder: 10g

Butter: 30g

Milk: 160g

Dry yeast: 3G

Whole egg liquid: 1

Salt: 2G

Note: the amount of water and baking temperature should be adjusted according to different places

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: milk flavor