Super soft hand kneaded red bean bread(chao ji rou ruan shou rou de hong dou mian bao )

Super soft hand kneaded red bean bread

Introduction:

"This is the recipe of Jun's milk flavored toast, but I don't want to eat toast, so I make bread instead, ha ha ~)"

Production steps:

Step 1: prepare all the materials

Step 2: mix ingredients other than butter.

Step 3: 3. In fact, there is a way to knead noodles. I refer to Jun Zhi's kneading noodles (like washing clothes). Generally, it takes half an hour to get out of the film. The process is very hard. Remember to stick to it

Step 4: when knead the dough to a smooth surface with good gluten, add butter when tearing off the faint film

Step 5: knead with the same technique until the film comes out

Step 6: divide the dough into 9 equal parts and flatten it for later use

Step 7: use the method of baozi to wrap the red bean stuffing in circles. The interface is below

Step 8: put oil paper into the baking pan, put the red bean dough on the baking pan and ferment it to twice the size at room temperature

Step 9: brush a layer of egg liquid on the fermented red bean bun and put it into the preheated oven for baking

Step 10: that's it~~

Step 11: no chef machine can make delicious bread

Materials required:

High gluten flour: 270g

Fine granulated sugar: 40g

Salt: 1 / 2 teaspoon

Egg: 20g

Milk powder: 12g

Butter: 25g

Water: 145g

Yeast: 1 1 / 2 teaspoon

Red beans: moderate

Note: 1. If you are afraid that the dough will dry during the fermentation at the middle room temperature, you can sprinkle some water. 2.9 and so on. The bread will be slightly larger. If you like small bread, you can divide it into more portions

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Chao Ji Rou Ruan Shou Rou De Hong Dou Mian Bao