Yiru bakery: the first bread

Yiru bakery: the first 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. Thank you for sharing. I made a little change to the formula and made this kind of bean paste bread similar to the one I ate when I was a child. The first time I made bread, I not only made the traditional round bread, but also made a plate of pattern bread. Although they were all bean paste bread, the appearance was different, and the taste was really different. The round bread was softer, and the pattern bread was a little crispy on the surface. Because I like to eat crispy surface, I baked it a little bigger. Although not as good as thin ash, but when the bread comes out of the oven, the smell is full, let alone change the pattern to make bread is still good. Here to share with friends, I hope you like it

Production steps:

Step 1: the ingredients of bean paste bread.

Step 2: bean paste stuffing, the food ingredient of bean paste bread.

Step 3: put all the ingredients except butter into a bowl, add water and make a smooth dough.

Step 4: knead the dough repeatedly until the film comes out. This process is very long and requires patience. Bread is more convenient.

Step 5: then add butter, knead repeatedly until smooth, place in a warm place for basic fermentation.

Step 6: ferment to more than 2.5 times.

Step 7: then repeatedly knead the surface to exhaust.

Step 8: divide it into evenly distributed ingredients and place it on the baking tray for 10-20 minutes until the dough expands.

Step 9: when the dough wakes up, turn the bean paste into a little smaller round than the dough.

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

Step 11: press flat and roll it into an oval shape.

Step 12: then use a knife to cut 7-9 holes on the top, only one layer.

Step 13: then roll the music.

Step 14: make a circle of the rolled roll and butt it at both ends.

Step 15: after all done, put it into the baking pan and put it in a warm place for the final wake-up. About 15-30 hours.

Step 16: wake up and brush the expanded bread with whole egg liquid.

Step 17: then put it in the oven at 200 ℃ for 18-22 minutes.

Step 18: make the bread, let it dry for a while, and then put the rest into the fresh-keeping bag.

Materials required:

GAOJIN powder: 300g

Low gluten powder: 20g

Milk powder: 20g

Whole egg liquid: 1

Butter: 20g

Angel yeast: 3 G

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 45 degree bowl of fermented water. 5. Finally, you can choose to cover it with plastic wrap, or put it in the oven at 45 degrees and put on a plate of hot water. 6. Like to eat soft, slightly colored on the line, if you like to eat slightly crispy surface, time to 2-3 minutes more. I like something slightly crispy.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet