Hand kneading: red bean rolls(shou gong rou mian hong dou juan mian bao )

Hand kneading: red bean rolls

Introduction:

"This time, it's still a pure hand kneaded bread. After several times of hand kneading, I don't feel tired at all. It's more fun to make bread. I chat with my family while kneading. Unconsciously, it's already kneaded into the glove film I need. Red beans are my favorite food all the time. Let's make a red bean roll today. If you make a simple knot, the bread will become so lovely. "

Production steps:

Step 1: prepare materials: mix high flour and low flour, add 100g milk, egg liquid, dry yeast, sugar and salt into the basin. (reserve the remaining 40 grams of milk)

Step 2: the purpose of cold storage is to make flour absorb moisture more easily, which helps to make bread into thin film.

Step 3: repeatedly beat the dough, the dough gradually produce gluten, at this time increase the strength and speed, until the dough surface is very smooth. Cut off small pieces of dough and pull out small pieces of transparent and unbreakable film. At this time, the dough for the expansion stage, suitable for making soft bread.

Step 4: take a clean basin and apply a few drops of corn oil on the bottom of the basin. Put in the dough, cover with plastic wrap, and make the first basic fermentation in a warm place of 30 degrees.

Step 5: when the dough is fermented to 1.5-2 times the size, I spent 2 hours at this temperature in winter. Insert dry flour into the dough with your fingers, and the small hole will not retract immediately to form the basic fermented dough.

Step 6: press the air out of the fermented dough by hand, and divide the dough into 6 parts, about 75g each.

Step 7: after kneading into a circle, cover it with plastic film and place it at room temperature for 15 minutes of intermediate fermentation.

Step 8: prepare red bean paste and divide it into 6 portions, 50g each.

Step 9: take a small dough and flatten it. Put a piece of red bean stuffing and wrap it.

Step 10: pack the red bean stuffing with the dough closed down.

Step 11: flatten the dough and roll it into a long oval shape with a rolling pin

Step 12: cut 4-5 knives on the dough as shown in the picture, cut through the dough, but don't cut off the head and tail

Step 13: hold the ends of the dough and twist it

Step 14: make a single knot

Step 15: put the whole dough on the baking plate and ferment the dough for the second time (the best fermentation environment: temperature 35-38 ℃, humidity 85%, about 40 minutes). I put a bowl of hot water in the oven, and then put the dough into the oven without power supply to ferment, so that the temperature and humidity are satisfied.

Step 16: after the dough is twice as big as the original, brush a layer of egg liquid on the surface of the fermented dough and sprinkle some black sesame seeds as decoration

Step 17: put into a preheated 180 degree oven, middle layer, heat up and down, bake for 15 minutes until the surface is golden.

Materials required:

High gluten flour: 200g

Low gluten flour: 50g

Fine granulated sugar: 30g

Egg liquid: 25g

Salt: 2G

Yeast powder: 3 G

Milk: 140g

Butter: 20g

Red bean paste: 300g

Black Sesame: right amount

Don't add a little bit of dry flour when kneading: 1. 2. It is necessary to prepare a highly suitable and non stick cutting board. 3. Butter can only be added when the dough is slightly stiffened. Do not add it too early, because the oil will increase the friction temperature of the dough. Adding it too early will cause the dough temperature to be too high, which makes it difficult to form gluten. 4. The size of bread in the same baking tray should be the same, otherwise it will lead to small paste when baking, and the large one is not yet baked. 5. If you don't have a bread maker and have enough energy at home, you can try hand kneading. It's not as painful as you think.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Shou Gong Rou Mian Hong Dou Juan Mian Bao