Whole wheat red bean toast(quan mai hong dou tu si )

Whole wheat red bean toast

Introduction:

"It's made according to Jun Zhi's recipe, but he didn't put red bean paste. My red bean paste is also made by myself. The amount of salt in it is 6G. It feels a little salty after making it. It can be reduced, such as 3G and 4G. I didn't see this clearly. I knead it completely, so my hands were red and a little cramped. "

Production steps:

Step 1: salt the yeast with appropriate amount of warm water to boil, in addition to butter materials poured into the basin, water is a little bit added, each place of flour water absorption is different, do not pour water all at once

Step 2: according to the bread making process knead to the expansion stage

Step 3: cover with plastic film and ferment at 25 ℃ for 1 hour to 2.5 times the size

Step 4: after fermentation, squeeze out the air in the dough by hand, knead it in 3 parts, and ferment for 15 minutes at room temperature

Step 5: after the intermediate fermentation, take one side of the ball and roll it into an oval shape. Originally, there was no red bean paste, but the technology was not good, and the rolling was not very good. Roll it into a cylinder from top to bottom and tighten it. Roll up all three and put them in the toast box,

Step 6: the final fermentation is carried out at 38 ℃ and 85% humidity. When the fermentation reaches 9%, the lid can be covered, 165 ℃ for 40 minutes

Step 7: bake it and put it on the baking net,

Step 8: when it is cooled to the palm temperature, put it into a sealed bag and store it at room temperature

Materials required:

High flour: 195g

Whole wheat flour: 100g

Yeast: 5g

Milk powder: 12g

Salt: 6 g

Fine granulated sugar: 25g

Butter: 25g

Water: 180g

Note: during the final fermentation, put the toast box in the oven, adjust it to the fermentation position, and put a plate of hot water under it. If the oven has no fermentation position, put hot water in the oven, but change it in time. Don't cool the toast completely. It will be hard and the butter can be changed into olive oil

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: salty and sweet

Chinese PinYin : Quan Mai Hong Dou Tu Si