Bean paste roll(dou sha mian bao juan )

Bean paste roll

Introduction:

"The time of making bread is really a process of waiting. For example, those of us who work and take care of our children, we usually have to wait for the weekend to make bread, but we don't want to waste it at home on good weekends. Fortunately, there is a kind of bread in the existence of HA, so that we can eat new bread every day. In fact, it's not a waste of time to make this bread. The first night before going to bed, we make up the dough. The next morning, when we get up, we spend a few minutes to weigh the dough and put it into the toaster. Let it finish the kneading process by itself. Then we can clean up, wash, eat breakfast and so on. Before we leave, we can knead the dough and put it into the refrigerator to let it grow slowly in the refrigerator Yeast, the bread made in this way has a more unique flavor! When we come back from work in the evening, we can take the dough out of the room temperature first. At this time, we can have dinner or something. When the room temperature is good, we can shape and bake it, cool it, pack it, and then go to sleep peacefully, because we already have breakfast for the dough, ha ha. "

Production steps:

Step 1: mix 100g of high gluten flour, 50g of low gluten flour, 4G of yeast, 100g of milk and 20g of sugar to form a dough (just stir it into a dough), and put it in the refrigerator overnight;

Step 2: get up in the morning the next day and tear the frozen medium dough into small pieces. Add 100g high gluten flour, 50g low gluten flour, 30g sugar, 2G salt, 30g milk and one egg to the bread maker to start the kneading process;

Step 3: after the dough is smooth, add small pieces of butter and continue to knead the dough. Knead the dough twice until the expansion stage. No film is needed. (about 40 minutes)

Step 4: put the kneaded dough into the refrigerator for the first fermentation, I directly put the bread barrel sealed with preservative film into it; when I come back from work in the evening, the dough has been fermented and taken out of the room temperature for half an hour;

Step 5: take out the dough after room temperature to exhaust, then divide it into 9 parts (about 50g each), rub it round, and let it stand for about 15 minutes;

Step 6: take a dough and wrap it with bean paste stuffing (about 25g); seal the mouth like a bun, with the seal facing down;

Step 7: roll it into an oval shape, then cut it into several pieces with a knife, don't cut into sections at one end, and don't cut into sections with the last knife; then roll up the dough obliquely;

Step 8: finally, put the tail to the bottom and knead it up; straighten all the breads in turn, turn on the fermentation function in the oven, and conduct secondary fermentation at 55 ℃ for 40 minutes (spray some warm water in the oven to keep the humidity);

Step 9: after fermentation, take out the bread, brush the surface with egg liquid and sprinkle sesame seeds;

Step 10: preheat the oven at 200 ℃ for 5 minutes, then put the bread into the oven and bake for 15 minutes.

Step 11: put the bread on the grill, cool it to a slight temperature, and then store it in a bag.

Materials required:

High gluten flour: 180g

Low powder: 100g

Egg: one

Table salt: 2G

Sugar: 50g

Yeast: 4 g

Milk: 130g

Butter: 20g

Note: love nagging: 1, because the bread production process is long, every time the refrigerator fermentation should do a good job of sealing, so as to avoid too much water loss; 2, you can spray some warm water in the oven fermentation, which is conducive to maintaining the humidity in the oven; 3, the best time to do a little temperature bread packed, so as to maintain its softness.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Dou Sha Mian Bao Juan