Honey bean soft bread(mi dou ruan mian bao )

Honey bean soft bread

Introduction:

"As usual, I learned to make bread with Mr. Meng. This round and simple bread made me fall in love at first sight. The honey beans in it made the finishing point. I didn't know the meaning of the soft bread at first, but I was a little confused after I tasted it. Is it cake or bread? It looks and tastes like a cake, but the making process is full of bread steps. Oh, I finally understand why it's called soft bread. It's a very appropriate name! "

Production steps:

Step 1: 260g common flour, 30g sugar, a little salt, 3G yeast, 40g whole egg, 130g water, 15g butter, 80g honey beans, a little corn flour.

Step 2: mix all the ingredients except butter and honey beans to make smooth dough.

Step 3: add softened butter and knead until the film can be pulled out.

Step 4: cover with plastic film for basic fermentation.

Step 5: ferment to 2-2.5 times.

Step 6: divide the fermented dough into two parts, round and relax for 15 minutes.

Step 7: roll the loose dough into a wafer (slightly smaller than the mold), and put it into the 8-inch cake film (sprinkle some corn flour in advance).

Step 8: spread the beans evenly on the dough and leave a blank around.

Step 9: cover another patch and press around.

Step 10: put it in a warm place for secondary fermentation to twice the size, sprinkle some corn flour on the surface, cover it with iron plate, press on the weight, put it in the middle of the preheated oven, 180 degrees for 22 minutes.

Step 11: put it in a warm place for secondary fermentation to twice the size, and sprinkle some corn flour on the surface.

Step 12: cover the iron plate, press on the weight, put it in the middle of the preheated oven, 180 degrees for 22 minutes or so; this baking method can't see the change of bread, so you can only smell it. Of course, lift the iron plate to see if the color is not deep, you can bake it again.

Step 13: demould while hot.

Materials required:

Ordinary flour: 260g

Yeast: 3G

Whole egg: 40g

Water: 130g

Corn flour: a little

Honey bean: 80g

Sugar: 30g

Salt: a little

Butter: 15g

Note: 1. Mr. Meng made two 6-inch ones, and I made an 8-inch one with 20g flour. 2. I didn't put enough honey beans. I began to taste honey beans. It's too sweet. I didn't put more honey. I want to add more honey if I like it. 3. The original formula for eggs is 40g. If you use a small egg, you may need more and reduce the amount of water. 4. Important note: most of the bread made by Mr. Meng is made with bread maker and noodles, while I use hands and noodles. The latter uses 20% more liquid than the former.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Mi Dou Ruan Mian Bao