Bean paste and milk flavored toast(dou sha nai xiang tu si )

Bean paste and milk flavored toast

Introduction:

"Since I learned baking in ala kitchen, I want to make trouble at home whenever I have time. After listening to the introduction of several friends and reading Junzhi's blog, qianzhen fell in love with his various cakes and breads, and bought Junzhi's Baking Book from the Internet. Today, when I was free at home, I tried Jun Zhi's milk flavored toast recipe first, but I added some bean paste to it

Production steps:

Step 1: according to the manual bread making process, all ingredients except butter were kneaded into a dough. After kneading until the gluten was formed, softened butter was added to continue kneading until the complete stage. [take a small piece of dough to pull out the film shape] I kneaded for about an hour

Step 2: fermentation at room temperature to twice the size, because it was hot, I sealed it with plastic wrap and put it on the balcony for fermentation, which took one and a half hours.

Step 3: squeeze out the air in the dough, divide the dough into 3 equal parts, knead round and let it wake up at room temperature for 15 minutes.

Step 4: take a good dough, roll long strips of dough with a rolling pin, the width of which is the same as that of the toast mold, and apply bean paste with a spoon,

Step 5: roll up and tighten the rolled dough from top to bottom, and put it into the bottom of the toast box in turn. Put the toast box into the oven, put a bowl of boiling water on the chassis, and finally ferment. When the toast box is 90% full, cover it, preheat the oven at 165 ℃ and bake for about 35 minutes

Materials required:

GAOJIN powder: 270g

Fine granulated sugar: 40g

Egg: 20g

Butter: 25g

Milk powder: 12g

Water: 145g

Table salt: 1 / 2 teaspoon [2.5ml]

Quick dry yeast: 1 1 / 2 teaspoon [7.5ml]

Note: I didn't think of taking pictures until I was half done. I'm sorry, I can only add it next time. When I pour the water, I can reserve 20 grams, rub it and add it according to the situation. At the beginning, it's very sticky, so I have to bear that I can't add any more flour, or I can use a rolling pin to stir it. After a while, it will be much better. Remember to put the material, salt and yeast can not be put together, separate a little

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Dou Sha Nai Xiang Tu Si