red bean bread's daily practice 1

Ingredients

Main ingredient: 5g high-gluten flour, 1g red bean paste, 1 measuring cup of baking powder, 15g auxiliary material: vegetable butter, appropriate amount of salt, appropriate amount of powdered sugar, and 1 egg

Step

1. Put 5g high-gluten flour into a vessel, first pour in baking powder and stir well.

2. Pour in a proper amount of grain flour and mix well.

3. Beat in an egg and continue to stir well.

4. Pour a measuring cup of fresh milk and mix well.

5. Knead into dough.

6. Add about 1g butter and continue kneading.

7. I really don't have the strength to knead the dough out of the film, and I will stop after rubbing it for about ten minutes.

8. Cover the dough with a layer of gauze, then cover it with a transparent pot cover and expose it to the sun for three hours. (Although the temperature was low that day, it was fortunate that the sun was shining)

9. The dough was quite full and filled the whole vessel.

1. Take it out and continue to knead it.

11. Divide it into equal doses and let it relax.

12. Then roll it into the first strip and add the bean paste.

13. After being rolled, put it in a baking tray and let it continue to ferment for a while.

14. Preheat the oven at 2 degrees for 1 minutes, then put the baking tray in and bake for 2 minutes.

15. Take it out and coat it with a layer of egg paddles, then sprinkle with a little black sesame seeds. (It seems that it is too thick to be shaped.)

16. Put it back in the oven and bake for another 1 minutes before taking it out.

Tip:

The degree of the oven depends on different models of your home. Red bean bread's recipe 2

Details of ingredients

High gluten flour 25g

Low gluten flour 5g

Salt-free butter 15g

Egg liquid 3g

Yeast 3g

Milk 15ml

Red bean paste

Sugar 3g

Method 1.

2. Select the dough-raising file and dough.

after 3 or 2 minutes, put the butter in and continue kneading.

4. Ferment for the first time to twice the original size, and gently squeeze the dough by hand to eliminate bubbles.

5. Take out the dough, divide it into required portions, knead it into a circle, and conduct intermediate fermentation for 15 minutes.

6. Roll the dough into a rectangle, spread it with bean paste and roll it into strips.

7. Cut it from the middle with a knife, leaving the end untouched.

8. overlap one end of the dough blank with the middle seam and gently pinch it; The long end passes through the middle of the round buckle and turns down. After turning it over for many times, it is pinched with the other end, showing a garland shape.

9. Overlap the dough and knead it into dough. Put the shaped dough into a baking-resistant paper cup and put it into the oven for final fermentation.

1. Take it out after fermentation, and brush a layer of egg liquid on the surface.

11. Preheat the oven at 18 degrees, and turn on and off the fire in the middle layer for 12 minutes.

Kitchenware used:

Breader, electric oven.