Chinese coconut bean paste paibao(zhong zhong ye xiang dou sha pai bao )

Chinese coconut bean paste paibao

Introduction:

"This is yesterday's packing. Received the task said to 16 bread, no matter what kind is good. I feel a little dizzy. Because the family used to make a small amount of bread of 4 pieces and 6 pieces, otherwise it was baked with toast and 8-inch turntable, and never made so much at one time. Because the oven is small, six roasting plates can sometimes stick together, and what to do when the second baking is done? Does it need to be divided into two layers to ferment together? Then one dish is roasted first, and the other dish is roasted slowly. Will the slow roasted one over ferment? What should we do? After thinking about it, we should make it into a pai Bao. Pai Bao is originally connected together, and the capacity is larger when it is squeezed together. In this way, we can make it into a baking pan. After baking, we can break it off and pack it. Well, that's good. That's the decision. In fact, I prefer to arrange bags. I will be satisfied to see them crowded together. But it's hard to make a bread maker. The maximum capacity of this bread maker is 750 grams. It should be very hard to fight. Try it. I didn't expect that the bag was still very good. 400 grams of flour and a large baking pan were full. When demoulding and tearing off the oilcloth, a whole row of bread was soft and could be rolled up. I was afraid that it would be crushed and put it back immediately. It immediately restored its full and neat appearance. There was no crush at all, and the elasticity was very good. The bean paste stuffing was given by my husband's sister-in-law, which had been used before. The remaining 180g was made into 12 stuffing, and the remaining four breads were made with blueberry sauce. When breaking into small pieces and bagging, you can see that the effect of wire drawing inside is also very good, the organization is very soft, looking at the drooling, if it's not for giving away, I really want to break one to eat. When baking, the coconut on the surface of the bread emits a strong coconut fragrance, and the smell of bread and butter fills the whole house. It makes people intoxicated ~ ~ OK, this is for giving away. I can't bear it. I'll make a baking tray myself in a few days, because I'm afraid that the big one won't finish all at once, and it will taste bad the next day, so it's made into medium type, which makes the bread more soft and delicious Let's go. I didn't expect that the bag was still very good. 400 grams of flour and a large baking pan were full. When demoulding and tearing off the oilcloth, a whole row of bread was soft and could be rolled up. I was afraid that it would be crushed and put it back immediately. It immediately restored its full and neat appearance. There was no crush at all, and the elasticity was very good. The bean paste stuffing was given by my husband's sister-in-law, which had been used before. The remaining 180g was made into 12 stuffing, and the remaining four breads were made with blueberry sauce. When breaking into small pieces and bagging, you can see that the effect of wire drawing inside is also very good, the organization is very soft, looking at the drooling, if it's not for giving away, I really want to break one to eat. When baking, the coconut on the surface of the bread emits a strong coconut fragrance, and the smell of bread and butter fills the whole house. It makes people intoxicated ~ ~ OK, this is for giving away. I can't bear it. I'll make a baking tray myself in a few days, because I'm afraid that the big one won't finish all at once, and it will taste bad the next day, so it's made into medium type, which makes the bread more soft and delicious Let it go

Production steps:

Step 1: put 2 grams of yeast into 200 grams of clean water, let it stand for a while, mix it with 200 grams of high flour, let it stand at room temperature for 40 minutes, and then refrigerate overnight

Step 2: the next day, take out the Chinese seed material, which has been fermented about three times, so as to prepare the Chinese seed (the time of refrigeration is about 12 hours)

Step 3: in addition to butter, put the main dough materials into the bread maker according to the sequence of liquid and flour, then put in the middle dough, and start a mixing procedure

Step 4: after 20 minutes of a dough mixing procedure, check the dough and pull out the rough film, which is close to the expansion stage

Step 5: add 40 grams of butter and start a dough mixing process

Step 6: after 20 minutes, can pull out the smooth film, has reached the expansion, shut down the toaster

Step 7: transfer the dough to the top of the container or cover it well

Step 8: ferment to 2-3 times the size

Step 9: take out the fermented dough and exhaust, divide it into 16 parts evenly and wake up for 10 minutes

Step 10: divide the bean paste stuffing into 12 portions (because the bean paste stuffing is not enough, there are only 12 portions, so the remaining four portions are packed into blueberry sauce)

Step 11: take a good dough, press flat into the bean paste, pinch it tightly, and put it into the baking pan covered with oil paper or oil cloth

Step 12: pack all of them in turn and put them in the baking tray neatly. Put them in the middle layer of the oven to develop the fermentation file, put a plate of hot water on the bottom layer and ferment for 30 minutes

Step 13: ferment to 1.5-2 times the size, take out, brush the surface with egg liquid and sprinkle with coconut

Step 14: preheat the oven to 180 degrees, put it into the baking tray, turn it to 165 degrees, bake in the middle layer for 30 minutes, color it to the degree you like, then cover it with tinfoil, and put it out of the oven to air until it is slightly warm

Step 15: the internal structure is very soft, and the drawing effect is very good

Materials required:

A high gluten flour: 200g

A water: 200g

A yeast: 2G

B high gluten flour: 120g

B low gluten flour: 80g

B sugar: 40g

B egg: one (54G after shelling)

B salt: 6 g

B dry yeast: 3 G

B butter: 40g

Bean paste filling: 180g (15g x 12 pieces)

Blueberry sauce: 4 tbsp

Surface decoration coconut: appropriate amount

Surface decoration egg liquid: appropriate amount

Note: 1. The moisture should be increased or decreased according to the water absorption of the dough. 2. The temperature of each oven has some deviation, please adjust according to the actual situation. 3. The bread wrapped in blueberry jam should be squeezed tightly, otherwise the jam will become soft after baking and leak out to the baking plate

Production difficulty: Advanced

Baking technology

Production time: one day

Taste: milk flavor

Chinese PinYin : Zhong Zhong Ye Xiang Dou Sha Pai Bao