[red bean bread](hong dou mian bao )

[red bean bread]

Introduction:

"I haven't made bread for a while. It's mainly because of the hot weather. It's a pity that if I can't eat it, it's broken. It's our family's habit to eat bread for breakfast. If we don't have bread, we don't have to nag. Red bean bread has long wanted to try. After dinner last night, although it was still very hot, it was the biggest rainstorm of the year in the middle of the night. I watched TV knead the noodles and prepared the red bean stuffing. When my son got up in the morning, my bread was baked. According to the Convention, I took pictures first and then ate, but I didn't eat Son can't wait, I found a few not too good-looking first to eat, after dinner and then take photos, the sky is still very dark, the rain is still not through, the new SLR to try new, ha ha, this single reflection under a lot of time for me! As for the red bean bread, my son ate two and drank a bowl of soybean milk at one go. They said it was too delicious! Ha ha, my goal has been achieved. "

Production steps:

Step 1: knead all the materials out of the film by the back oil method

Step 2: ferment to twice the size, poke a hole in the middle with your finger, and do not retract or rebound (I ferment at low temperature)

Step 3: make red bean paste: wash and soak red bean for about 6 hours

Step 4: soak the red beans in a high-pressure cooker for porridge cooking mode. After cooking, take out the beans and put them in the milk pan. Add sugar and butter. Stir them over low heat to make red bean paste. Then put them in the refrigerator for an hour. I put them in the refrigerator at night and take them out in the morning.

Step 5: divide the fermented dough into 9 equal parts, 51 grams each, and knead for 15 minutes.

Step 6: divide red bean stuffing into 9 equal parts, 35g each, knead round and set aside.

Step 7: roll the small dough into a circle, slightly thick in the middle and slightly thin at the edge.

Step 8: put the stuffing on the pie

Step 9: wrap it up, close it up and squeeze it tightly

Step 10: put the wrapped buns on the oil paper baking tray for secondary fermentation. I put the hot water baking tray on the lower layer of the oven for secondary fermentation.

Step 11: Brush egg liquid on the surface of fermented bread

Step 12: dip the head of rolling pin with water, then dip it with black sesame, and then press it to the center of the bread

Step 13: preheat the oven at 160 ℃ for 18 minutes until the surface is golden. Each oven is different, so the temperature is different. My oven has only two layers, for reference only

Materials required:

GAOJIN powder: 200g

Low gluten powder: 50g

Dry yeast: 3 G

White granulated sugar: 40g

Salt: 3 G

Milk powder: 10g

Egg liquid: 25g

Butter: 25g

Water: 120g

Black Sesame: a little

Egg liquid (brush surface): a little

Red bean paste: 270g

Note: 1, the production of red bean stuffing: the first time I made it, I used a blender to grind it fine. This time, the red bean was very rotten. When I heated it in the pot, I used a spoon to stir it. After that, the beans rotted and became mud naturally. It was easy to do. The boiled red bean had water in it. I used a milk pot to heat and stir it. After the water evaporated slowly, the stuffing was dry. I put it in cold storage to reduce the temperature Wen. 2. When making a bag, you must close your mouth tightly. Otherwise, it's easy to show the red bean stuffing. I'm also the first to make it. Fortunately, the bag is very tight. 3. The baking temperature is alive. My oven has only two layers, so the reference value is very low. I have also written down the baking temperature of the recipe. If you want to make it, you'd better bake it in your own oven. The time should not be longer than the one on the top of the recipe, so that the water diversion on the surface will be reduced.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Hong Dou Mian Bao