Cheese red bean sauce toast(nai lao hong dou sha tu si )

Cheese red bean sauce toast

Introduction:

"My friend likes to eat bean paste bread. As long as I have time, I will generally satisfy him. I only take these as entertainment in my spare time, because I like to play with the oven at home when I have nothing to do. My oven is highly utilized, ha ha! In the past, when making bread, my friends all like sweet varieties. Recently, we all stress healthy diet. Therefore, I have sharply reduced all the ingredients I have made without affecting the taste. I think it's very good. Today, this toast is made of cheese and red bean paste, so it is called "cheese and red bean paste toast". The details are as follows:

Production steps:

Step 1: first add dry yeast, sugar and salt into the flour, then pour in the milk powder and mix well.

Step 2: put in a whole egg, mix well, use water to make dough.

Step 3: knead the dough with the back oil method.

Step 4: knead the dough until it is smooth and delicate, and the film can be easily stretched out.

Step 5: put the dough into a steel basin and cover it with plastic film for basic fermentation.

Step 6: take out the dough when it is fermented and expanded to twice the size, flatten the dough on the chopping board to empty the gas inside, and then reunite the dough again for 15 minutes.

Step 7: flatten the dough, roll it with a rolling pin, roll it into 0.8 cm thick slices, evenly spread red bean paste on it, and then roll it up.

Step 8: put the roll into the toast box.

Step 9: take a metal plate, fill it with hot water, put it into the bottom layer of the oven, put the mold on the middle shelf of the oven, keep the billet warm and moisturize for fermentation, and control the temperature between 28-35 ℃.

Step 10: take out the blank when it is full in the box, and apply a thin layer of egg white on it.

Step 11: then spread a layer of cheese sauce on the egg white.

Step 12: set the oven temperature at 180 degrees, preheat for five minutes, put the mold into the middle and lower rack in the oven, use the upper and lower firepower 180 degrees, bake for 30-35 minutes.

Step 13: mold the toast while it's hot and put it on the shelf to cool.

Step 14: cool and slice.

Materials required:

High gluten flour: 300g

Dry yeast: 5g

Milk powder: 20g

Eggs: 50g each

Butter: 20g

Fine granulated sugar: 20g

Water: 150ml

Red bean paste: 100g

Cheese sauce: 40g

Salt: 3 G

Note: this bread features: golden color, rich cheese, slightly sweet taste, soft bread. Warm tips: 1. Knead the dough with the back oil method until the complete stage. The dough should be soft and the muscle strength should be sufficient. It is suggested that the combination of kneading and wrestling should be used more quickly. 2. After the stuffing is smeared, it's better to roll it a little tighter, and then put it into the mold. If the red bean paste is too hard, you can add a little water to make it a little softer, so that it's easy to smear. Don't add fat materials into it. 3. In order to achieve the best effect of dough fermentation in winter, we should keep moisture and heat preservation. It is suggested that when making the final fermentation in the oven, put a plate of hot water at the bottom of the mold 3-5cm, and the temperature should be controlled at 28-35 degrees, which is convenient for moisture and heat preservation fermentation. This kind of "cheese red bean sauce toast" is ready, rich aroma, very soft, for your reference!

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Nai Lao Hong Dou Sha Tu Si