Fancy red bean bread(hua shi hong dou sha mian bao )

Fancy red bean bread

Introduction:

Production steps:

Step 1: prepare the ingredients

Step 2: add 10 grams of white sugar and 2 grams of yeast to water without stirring, let it absorb and dissolve naturally for 5 minutes (activating yeast in advance can shorten the time of dough fermentation later)

Step 3: leave a little of the egg liquid to brush the surface of the bread

Step 4: activated yeast water

Step 5: add high gluten flour into milk powder, remaining sugar, egg liquid and a little salt, stir yeast water evenly, and pour into flour in several times

Step 6: just stir it into a cotton shape. (each brand of flour has different degree of water absorption, so you should control the amount of water. Don't pour in water at one time, it's not enough to add a little.)

Step 7: knead the dough for 10 minutes and add butter

Step 8: continue to knead for about 10 minutes, can open the film and not easy to crack, on the line

Step 9: cover and ferment for 40 minutes

Step 10: take it out, gently rub it to exhaust, divide it into small dosage forms, and divide the red bean paste (when the red bean paste is kneaded into a ball, the hand will not stick with flour)

Step 11: flatten the dough and wrap in red bean paste

Step 12: close down

Step 13: flatten it, roll it into an oval shape, don't use too much force, be gentle, don't roll it out

Step 14: draw several paths with a sharp knife

Step 15: roll up both ends and pinch tightly

Step 16: put water on both ends with the opposite side up

Step 17: let it stand for 15 minutes and brush the surface with egg liquid

Step 18: preheat the oven 180 degrees for 20 minutes until the surface is colored

Step 19: baked bread

Materials required:

High gluten flour: 200g

Red bean paste: 80g

Yeast: 2G

Sugar: 20g

Egg: 1

Butter: 10g

Water: 100g

Whole milk powder: 10g

Salt: a little

Note: the ingredients map is just a picture of the required ingredients, and it doesn't need to be finished. Only half of the yeast water in Figure 2 is used, and half of the other fancy breads I made

Production difficulty: Advanced

Process: Baking

Production time: three quarters of an hour

Taste: sweet

Chinese PinYin : Hua Shi Hong Dou Sha Mian Bao