Crispy red bean bread(su pi hong dou sha mian bao )

Crispy red bean bread

Introduction:

"An ordinary red bean bread, with a layer of pastry, feels a little tall. The key is that the taste is very different. It's Crispy on the top and soft on the bottom, with red bean paste filling in the middle. If you bite it down, it will definitely make you have endless aftertaste! "

Production steps:

Step 1: food preparation: food preparation: 240g high gluten powder, 25g sugar, 2G yeast, 2G salt, 30g egg liquid, 55g water, 55g milk, 20g butter, 200g homemade bean paste filling and 2 flying cakes.

Step 2: put bread ingredients other than butter into the toaster and stir for a dough mixing procedure.

Step 3: put the butter softened at room temperature into the toaster and continue to stir.

Step 4: knead to the expansion stage and place in a warm place for basic fermentation. Ferment to twice the size.

Step 5: let out the air and divide the dough into 8 equal parts. After rounding, relax for 15 minutes.

Step 6: roll the loose dough into a round shape, put in 25g bean paste filling and wrap it well.

Step 7: put the dough on the baking plate, put it in the middle layer of the oven, put a plate of hot water on the bottom layer, and start the fermentation function.

Step 8: cut the waffle into rectangular pieces, place it on the bread germ which has been fermented and coated with egg liquid, brush the egg liquid again and sprinkle sesame. Place the baking tray in the middle of the oven preheated to 180 degrees, heat up and down, and bake for 20 minutes. Please adjust the firepower and time according to your oven.

Step 9: when the finished product comes out of the oven, the shortening effect of the flying cake is quite good.

Materials required:

GAOJIN powder: 240g

Sugar: 25g

Egg liquid: 30g

Warm water: 55g

Milk: 55g

Butter: 20g

Homemade bean paste filling: 200g

Salt: 2G

Yeast: 2G

Flying cakes: 2

Note: the use of flying cakes instead of pastry, to avoid the trouble of their own pastry, the effect is good.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Su Pi Hong Dou Sha Mian Bao