Bread with wheat bran and red bean paste(yang sheng mei shi mai fu hong dou sha mian bao )

Bread with wheat bran and red bean paste

Introduction:

"Bran is wheat bran, which is the seed coat left by grinding flour. Wheat bran is rich in protein, carbohydrates, minerals and vitamins. Among them, B vitamins are indispensable nutrients in the nutrition metabolism of food. Wheat bran also contains essential nutrients ~ dietary fiber, which can help improve the fiber composition of food, improve the constipation, prevent colon cancer, rectal cancer and breast cancer, reduce serum cholesterol and slow down the formation of arteriosclerosis. Usually steamed bread or bread, add some wheat bran, both delicious and nutritious

Production steps:

Step 1: prepare the main raw materials. (I forgot to take pictures here)

Step 2: knead the red bean paste into a small ball for use. (about 25g each)

Step 3: mix all the ingredients except corn oil, and then add water to mix well, knead into a smooth dough.

Step 4: add 12 grams of corn oil into the dough and knead well.

Step 5: continue to knead the dough until it expands and forms a film. (I'm not strong enough to knead the film)

Step 6: put the kneaded dough into the basin, cover it, and ferment to twice the size at room temperature.

Step 7: when the fermentation is finished, press a small nest on the dough with your fingers. If it doesn't retract, the dough fermentation is successful.

Step 8: take the good dough, press flat, exhaust and knead well again, then divide it into about 50g small dough, cover it with plastic film and relax for 10 minutes.

Step 9: take a small dough, press it with the palm of your hand, and then roll it into a circle.

Step 10: wrap in red bean paste.

Step 11: gently fold the dough until the stuffing is completely wrapped, and then pinch it tightly.

Step 12: put the finished bread into the baking tray with the mouth closed down, and then finish all in turn. Put a cup of boiling water into the oven, and then put the bread into the baking tray for secondary fermentation.

Step 13: ferment again to 1.5 times the size, take out and brush with the whole egg and sprinkle with black sesame. Preheat oven in advance: middle 170 ℃ for 14 minutes. When baking for 10 minutes, turn off the lower heat, leave the upper heat and continue baking until finished. Tin paper should be covered after coloring in the middle of the process to avoid too deep color.

Materials required:

High flour: 250g

Low powder: 50g

Wheat bran: 35g

Fine granulated sugar: 30g

Skimmed milk powder: 7g

Whole egg liquid: 20g

Corn oil: 12g

Angel high sugar tolerant yeast: 4G

Homemade red bean paste: 285g

Water: 160g

Note: Flour due to different places of origin and water absorption is also different, so with the face of water to add a little, not all into, in order to avoid too thin dough. The ratio of flour to wheat bran is 100:10. If you can get used to the coarse taste of wheat bran, you can also change the ratio to 100:20. Please adjust the oven temperature according to your own.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Yang Sheng Mei Shi Mai Fu Hong Dou Sha Mian Bao