Fancy bean paste bread(hua shi dou sha mian bao )

Fancy bean paste bread

Introduction:

"Niu was attacked by a viral cold two days ago, and she finally got rid of the disease yesterday. Today, I'm full of energy, jumping all day. After lunch, I asked Niu, what would you like to eat? Answer: bread. For me, who have never tried bread again, I have a problem. As a result, it is not only reading books, but also beautiful. After absorbing the experience of our predecessors, we have achieved the present fancy bean paste bread! It turns out that my efforts are not in vain. My husband and daughter are happy to eat. Even the neighbors next door say it's delicious. They can catch up with the bakery! After listening to this, I am naturally in full bloom. As long as I follow the steps with my heart, I will succeed! "

Production steps:

Step 1: dissolve the dry yeast in half of the formula amount of warm water in advance and let it stand for a while. {this formula uses 130g water, then 65g water to dissolve yeast)

Step 2: weigh flour, sugar, salt, milk powder and other dry materials.

Step 3: add the water to dissolve the yeast, the other half of the water, broken eggs and other ingredients except butter.

Step 4: slowly mix the powder and liquid together until a dough is formed.

Step 5: knead the dough hard. At this time, the dough will be sticky and the surface is not smooth. But stick to it. Don't add flour easily. Kneading, the dough will become elastic and the surface will become smooth. And as the gluten forms, the dough starts to become less sticky.

Step 6: after kneading to a certain extent, you can add butter. Add softened butter into the dough and knead the butter into the dough. At first, the dough was a little "horrible", but as the dough was kneaded, the butter would gradually be absorbed by the dough. Keep kneading and the dough becomes smooth and elastic again.

Step 7: test the strength of the gluten: spread the dough carefully to see if it can form a film. At this time, the film is not particularly tough, or relatively easy to break. The broken hole is irregular in shape rather than smooth in shape. At this point, the dough is in the expansion stage. If you make most of the sweet bread and conditioning bread, you can stop kneading at this time.

Step 8: put the kneaded dough into a large bowl, cover it with plastic film, and ferment it for the first time at room temperature.

Step 9: ferment the dough to 2-2.5 times of its original size. Dip your fingers in the flour and poke a hole in the top of the dough. After pulling out your fingers, the hole will neither collapse nor retract. If you keep the dough as it is, the fermentation will be completed.

Step 10: the fermented dough exhausts air and is divided into 6 smaller equal weight dough and shaped into a circle. Put the dough after shaping at room temperature for about 15 minutes (intermediate fermentation).

Step 11: take a fermented dough and flatten it.

Step 12: pack a portion of red bean stuffing into the flat dough.

Step 13: close the dough with red bean stuffing down and roll it into a flat circle with a rolling pin. As shown in the picture, use scissors to cut 12 times on the flat round dough.

Step 14: put the dough into flower shape. (one)

Step 15: in the second way, take a fermented dough and flatten it. Then wrap it in a portion of red bean stuffing and squeeze it tightly. Roll the dough with stuffing into an oval shape, and cut several strips on the surface with a sharp knife.

Step 16: turn the dough over and roll it up, bend both ends into a circle, and pinch the necking.

Step 17: put it into the baking pan, and ferment it in the environment of 38 ℃ and 80% humidity until the dough is twice the size.

Step 18: brush a layer of whole egg liquid on the surface of finished fermentation.

Step 19: put in the preheated oven, the middle layer of the oven, heat up and down, 180 degrees, 15 minutes, until the surface of the bread is golden.

Materials required:

High gluten flour: 300g

Homemade bean paste filling: appropriate amount

Salt: 2.5ml

Milk powder: 15g

Egg liquid: 30g

Butter: 25g

Sugar: 40g

Yeast: 5g

Water: 130g

Note: 1. Different flour has different water absorption, so it is not recommended to add the water in the formula at one time, but increase or decrease according to the actual situation of the dough. 2. At the beginning, the dough will be very sticky. The plastic scraper is a very useful tool, which can help us shovel the dough off the chopping board. I recommend the silicone kneading pad for Zhanyi, which is very easy to use. 3. When making bread at home, there is no professional fermentor, so it is difficult to ensure the fermentation temperature and humidity of bread. Therefore, we can only take the second place and try our best to create a similar environment. Here's a way: arrange the dough on the baking tray, put it in the oven, put a plate of boiling water at the bottom of the oven, and close the oven door. After the fermentation, take out the bread from the oven, remove the boiling water from the oven, preheat the oven according to the formula and bake. 4. When baking, pay attention to observe, do not color too deep, affect the appearance. If the color of the bread surface is good, the surface of the bread can be covered with tin foil. 5. Preservation of bread: generally, the bread can be stored at room temperature. If you want to keep it for a long time, you can put it in the refrigerator freezer. When you want to eat, you can take it out and bake it back to the oven to recover its softness. But do not put it in the cold room. The temperature in the cold room will accelerate the aging of starch in bread and greatly shorten the shelf life of bread.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Hua Shi Dou Sha Mian Bao