Chinese bean paste toast(zhong zhong dou sha tu si )

Chinese bean paste toast

Introduction:

"This toast is still made in Chinese style. Because the finished product is still super soft, so the slicing is not successful after air cooling. I cut a good piece of toast left and right, and it's miserable. Please ask all the experts, can you only eat Chinese toast by hand? "

Production steps:

Step 1: raw materials, the bowl is put into the fridge one day in advance to ferment the middle kind of dough.

Step 2: medium ingredients: 150 g flour, 3 G yeast, 40 g Sugar and 145 g milk. After mixing, cover them and put them into the refrigerator for fermentation. I put it in the refrigerator at noon the first day and took it out the next morning.

Step 3: put 150 grams of flour, 70 grams of milk, 3 grams of salt, and fermented medium dough into the toaster, and repeatedly start the ordinary bread function for 3 times, 30 minutes.

Step 4: expand.

Step 5: take out the dough and knead 30g corn oil into the dough by hand.

Step 6: put in the cover of the toaster to ferment.

Step 7: make the dough 2.5 times bigger.

Step 8: take out the dough, roll it repeatedly, and wipe the bean paste.

Step 9: roll it up, put it into the cover of the toaster for second fermentation.

Step 10: when the hair is 1.5 times larger, brush the egg yolk, sprinkle a little sesame, and start the baking function.

Step 11: take out the sealed bread and bake it at room temperature. It's over ten o'clock in the evening. It's taken the next day.

Materials required:

Common flour: 150g 150g

Milk: 145g 70g

Yeast: 3 G

Corn oil: 30g

Bean paste filling: appropriate amount

Sesame: right amount

Egg yolk: right amount

Sugar: 40g

Salt: 3 G

Note: once again remind baking enthusiasts, because the refrigerator temperature is the fastest to let the flour aging temperature, so the baked bread should be sealed at room temperature after drying to hand temperature, and must not be put in the refrigerator.

Production difficulty: ordinary

Process: Baking

Production time: several days

Taste: sweet

Chinese PinYin : Zhong Zhong Dou Sha Tu Si