Honey Bean Toast

Serving Size

One 450g Toast Box

Recipe

Soup Stock

Gluten Flour 10g

Milk 45g

Main Dough

Gluten Flour 240g

Sugar 10g

Salt 3g

Dry Yeast 3g

Whole Egg Whites 15g

Chilled Milk 180g (High Water Content Warning, reserve 10-20g)

Butter 20g

Other

Honey Red Beans 150g

White Sesame Seeds Moderate

Practice

1. Make the Soup Seed: In a non-stick pan Add 10g of high gluten flour and 45g of milk and cook while stirring until thick and creamy. Cool at room temperature, then place in the refrigerator and set aside.

2. Put all the ingredients except the butter into the chef's machine, add the soup seeds together, mix in 2 speeds to form a dough, then change to 5-6 speeds to knead a thick film, add the softened butter and knead to form a glove film.

3. Put the dough into the fermentation box or at room temperature 28° and let it rise until it doubles in size (about 1 hour).

4. Remove the dough from the oven and gently press down to deflate. Divide the dough into 3 equal portions, cover with plastic wrap and let rise for 15 minutes.

5. Take a piece of dough and roll it out into a long tongue shape, glossy side down, spread the honey beans on it, roll it up from the top to the bottom, seal both sides, cover with plastic wrap and relax for 5 minutes. Roll out again and arrange in a toast box.

6. Place in a fridge or oven at 35° (add a cup of hot water to keep the humidity down) and let rise until slightly elevated. Brush with egg wash and sprinkle with white sesame seeds.

7. Preheat the oven in advance, upper heat 165 degrees, lower heat 185 degrees, bake for 30 minutes (low-sugar toast box), the other toast box plus 5 minutes more, toast color (about 10-15 minutes) plus cover the tinfoil. (Temperature and time is for reference only, specifically according to their own oven to adjust)

8. out of the shock mold removed and cooled. Two days to eat not finished toast slices into the refrigerator, eat when the oven 150 ° bake 3-5 minutes can be.