Red bean toast in soup(tang zhong hong dou tu si )

Red bean toast in soup

Introduction:

"After two or three hours of tossing, live noodles, fermentation, re fermentation, baking... With the joint efforts of me and the toaster, this red bean toast finally came out. The bread is very soft and fragrant. Generally speaking, it's good. It's not easy to test the toaster. It seems that we have to grope for everything slowly. We can get real knowledge from practice. I'm afraid the manual is just a little guidance. I think it will be more handy next time? "

Production steps:

Step 1: knead the original ingredients except butter and honey red beans into a gluten dough, then add butter and knead until the film expansion stage.

Step 2: adjust the oven to the fermentation function, the temperature to 35 degrees, take another baking pan full of hot water, put it into the dough, wrap it with plastic film, and ferment for 40 minutes to double the size, and press it into a small hole in the middle without retracting.

Step 3: divide the dough into three parts, let it stand and ferment for 15 minutes (room temperature).

Step 4: flatten the dough, roll it out after exhausting, the width is the same as the mold, and sprinkle with honey red beans.

Step 5: roll up the dough and close it down.

Step 6: put into the mold at intervals, put into the oven for secondary fermentation, the oven temperature is about 40 degrees, and continue to put in hot water.

Step 7: take out the fermentation mold and brush a little egg liquid on the surface.
Baking: the middle and lower layers of the oven are 180 degrees for about 35 minutes.

Materials required:

Low gluten flour: 238G

Milk powder: 12.5g

Sugar: 38 G

Salt: 4 g

Active yeast: 4G

Whole egg liquid: 25g

Milk: 67g

Salt free butter: 20g

Soup: 75g

Honey red beans: right amount

Note: Note: 1, midway can adjust the upper and lower fire separately for a while, so as not to burn. 2. Color the surface and put a layer of tinfoil on the back cover to prevent the surface from scorching and hardening.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Tang Zhong Hong Dou Tu Si