Soft red bean custard bread(song ruan de hong dou sha nai su mian bao )

Soft red bean custard bread

Introduction:

"The red bean paste fried by ourselves is attractive enough. The lard used is mixed with sweet scented osmanthus sugar. Soft toast is also attractive, dough out of the film, the bread is a little bit, I call it the Tusi bread. Pastry is no exception, butter and sugar mixed together, baked out is crisp, and soft bread is the opposite. What's the effect of mixing these three kinds of bread? How does it taste? How attractive is it? "

Production steps:

Step 1: put flour, dry yeast, sugar, salt, cheese and 15g corn flour into the basin.

Step 2: break the eggs. Mix egg mixture at low speed for 2 minutes, then add water at high speed.

Step 3: take 15g butter and stir it into the dough at high speed until the film can be pulled out.

Step 4: cover the dough with plastic wrap and ferment in a warm place for 1 hour.

Step 5: after 1 hour, the dough is obviously enlarged.

Step 6: divide the flour into 4 parts and round them. Cover loosely with plastic wrap and relax for 10 minutes. At this time, there will be small bubbles on the dough, indicating that the dough is very beautiful.

Step 7: press the dough into a circle by hand, and put a small spoon of red bean paste in the center. Wrap it up like a bun. Hand carefully pull around, stuffing package in, seal; then carefully pull around, and fold more. So the surface of the bread becomes thin and the bottom is thick. Baked bread, red bean paste is almost evenly distributed on the surface layer, not like a bun in the middle of a big mouthful of stuffing, bite down greasy.

Step 8: the final closing must be important.
Put the end down on the baking tray covered with baking paper. Sprinkle with flour, cover with plastic wrap, place in a warm place, and ferment for 30 minutes.

Step 9: during this period, roughly mix the remaining butter and powdered sugar with a spoon, and then use an electric mixer to beat.

Step 10: sift in the remaining corn flour and stir well to form a cream bar that will be squeezed on the surface of the bread. Put the pastry part into a small bag for decoration, and cut a small hole in the corner of the bag.

Step 11: after the bread is fermented, brush the surface with egg liquid. Extrude the pastry part from the small hole with the decorative bag, and extrude it evenly on the surface of the bread.

Step 12: put in the preheated oven, 160 degrees, 15-20 minutes.

Materials required:

Flour: 160g

Corn flour: 30g

Dry yeast: 3G

Cheese: 5g

Egg: 1

Water: 95g

Soft butter: 50g

Sugar: 25g

Sugar powder: 20g

Red bean paste: right amount

Notice: 1. How to make red bean paste: see http://home.meishichina.com/space-298117-do-blog-id-191464.html2. I think red bean paste is sweet and fried with lard. If it's wrapped into a big stuffing like a bun, it will be greasy if you bite it. So the red bean paste is a thin layer, only on the surface of bread. It's delicious and not greasy. If you like a big mouthful, it's just like baozi. 3. The dough has great extensibility and is filled with stuffing. When baking, especially when the pastry is squeezed, it is easy to burst. Please try not to bake with hot air like me, but with up and down fire.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Song Ruan De Hong Dou Sha Nai Su Mian Bao