How to make bread stuffing to retain water and not firewood
Answer:
When making bread stuffing, pay attention to the proportion of ingredients (ratios),
Rapidly brushing a layer of corn oil on the surface of the bread out of the oven, in order to lock in the moisture better.
Practice
Example, (the trick to retain water without firewood are in the following instructions step)
Ingredients
High-gluten flour 400g
Eggs 1
Milk powder 25g
Sugar 20g
Salt 2g
Baking powder 5g
Corn oil 25g
Water 150g
Red beans moderate
Brown sugar moderate
Methods/Steps
400g of gluten flour, 25g of corn oil, an egg, 2g of salt, 5g of baking powder, 20g of sugar, 25g of powdered milk, 150g of water, all in the bucket of a bread machine and knead for 35 minutes until a film comes out. Put it in a warm place to ferment until 2-2.5 times or more. (You can also knead the dough directly by hand until it comes out of the film, it just takes a little bit of effort)
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While the dough was fermenting, I used the pressure cooker to quickly make a good bean paste filling. Wash the red beans and add water to boil until cooked, fish out and control the water into the pot with a spatula to press into a puree, add brown sugar, stir-fry the water on low heat.
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Please take out the fermented dough and press it by hand to exhaust, then divide it into 12 equal parts, take one part and roll it into a circle and put it into the bean paste filling, and then close the mouth like wrapping a bun.
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Flatten the opening with your hand, and then use a knife to cut around it. (Alternatively, roll the dough into a tongue shape and put in the bean paste filling, fold up the ends a little bit and then roll it up from the wide side).
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Place the bread neatly in a greased baking dish. Brush the top of the bread with egg wash and sprinkle with white sesame seeds.
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Place the baking sheet in the oven for the second fermentation. Put a bowl of boiling water underneath when it's cold. (Not necessary in summer heat)
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This is the second fermentation of the bread. Bake in the middle of the oven at 180 degrees for 15 to 20 minutes. Observe by yourself.
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Bake the bread out of the oven and quickly brush the top of the bread with a layer of corn oil, in order to better lock the moisture.
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9
Pack the bread in a plastic bag when it's cooled down until there's still some residual warmth. This way it still tastes great even the next day.
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