Yiru bakery: the first bread -- traditional bean paste bread

Yiru bakery: the first bread -- traditional bean paste bread

Introduction:

"When I was a child, there were several kinds of snacks. In my memory, I could often eat honey cake, mung bean cake, bean paste bread and old-fashioned bread, crisp, yolk biscuit and soda cake. Especially this kind of bean paste bread, which is my favorite. I always let my father buy it every time. Today, I also make a bean paste bread, here I refer to the practice of thin ash, here thank her, she made the soup, in order to save trouble, I did not make the soup, made a small change to make this similar to the bean paste bread I ate when I was a child. It's also my first bread. It's also the simplest one. It's completely hand-made bread. It doesn't need to be shaped and reunited. The bread is out of the oven, full of fragrance, not to mention good. Here to share with friends, I hope you like it

Production steps:

Step 1: traditional bean paste bread ingredients.

Step 2: put all the ingredients except butter into the bowl, add water and make a smooth dough.

Step 3: knead the dough repeatedly until the film comes out. This process is very long and requires patience.

Step 4: then add butter, knead repeatedly until smooth, place in a warm place for basic fermentation.

Step 5: ferment to more than 2.5 times.

Step 6: then repeatedly knead the surface to exhaust.

Step 7: divide it into evenly distributed ingredients and place it on the baking tray for 10-20 minutes until the dough expands.

Step 8: prepare the bean paste filling.

Step 9: make a round ball a little smaller than the dough.

Step 10: the second time to wake up a good small dough press flat into the bean paste filling.

Step 11: then wrap them into buns and put them into the greased baking tray for final fermentation.

Step 12: ferment for 30-40 minutes to fully expand. Brush the surface with a brush, sprinkle the whole egg liquid with sesame seeds and bake for about 20 minutes until the bread is evenly colored.

Step 13: when the bean paste bread is baked, the fragrance comes out!

Step 14: let's air it for a while. It's slightly cooler. It tastes better!

Materials required:

GAOJIN powder: 300g

Low gluten powder: 20g

Whole egg liquid: 1

Butter: 20g

Angel yeast: 3 G

Red bean paste: 250g

Fine granulated sugar: 35g

Salt: 1g

Note: 1, manual kneading is slow, you can choose bread machine and flour. 2. The hardness and softness of bread depends on your own taste. 3. You can choose red bean to make bean paste. I use the live one. 4. The final wake-up can be put into the oven. Put in a bowl of water and ferment at 45 degrees.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet