[red bean bread](hong dou hua xing mian bao )

[red bean bread]

Introduction:

"I don't know why the red bean paste bread is used up very quickly, but the red bean paste bread is used up very quickly At the moment of making bread, I fell in love with its milk fragrance. Since then, I have been unable to accept it. I bought bread for more than 20 years, and it ended in late April this year. It's a pleasure to make bread and eat bread

Production steps:

Step 1: knead the dough until smooth by the back oil method, add butter and knead until expanded to form a thin film.

Step 2: the fermentation is twice as large. I ferment at low temperature. I poke a hole with my hand without retracting

Step 3: press the fermented dough gently, divide it into 8 equal parts after exhaust, knead it round and wake up for 15 minutes.

Step 4: divide the red bean stuffing into 8 equal parts and knead it round

Step 5: roll the dough into a circle, turn it over and put in the red bean stuffing.

Step 6: wrap it up

Step 7: close and pinch

Step 8: roll it into a circle

Step 9: use scissors to cut several 1cm long small cuts

Step 10: use scissors to cut several 1cm long slits, put them into the baking tray covered with oil paper, and ferment for 10 minutes

Step 11: brush the surface with egg liquid

Step 12: dip one end of the rolling pin with water, then dip it with white sesame, and then press it into the center of the bread to decorate. Put it into the preheated oven and bake at 160 ℃ for 14 minutes until the surface is golden

Materials required:

GAOJIN powder: 220g

White granulated sugar: 25g

Salt: 1g

Instant dry yeast: 3 G

Milk powder: 15g

Egg liquid: 25g

Water: About 100g

Butter: 15g

Red bean stuffing: 210g

Raw white sesame: a little

Note: 1, the production of this bread is relatively simple, cut when the opening is not too long, cut a few of their own decision is not fixed, look good. 2. Ferment twice for 10 minutes. It can't be too long, so the pattern won't look good. 3. The baking temperature should be decided according to the oven of your home, and the baking time should not be too long, otherwise the skin is too hard, which will affect the taste.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Hong Dou Hua Xing Mian Bao