Zhongzhong

90g of natural active yeast.

water

30 grams

strong flour

80 grams

sugar

5 grams

Main dough

strong flour

125g

water

75 grams

sugar

8 grams

salt

3 grams

dried yeast

2.5 grams

raisin cordial

30 grams

walnut kernel

30 grams

Filling

Granular red bean paste

How to make natural yeast red bean bread?

Feeding natural yeast twice to obtain 90g active yeast.

Mix the Chinese materials and knead the dough until the film comes out.

Ferment at 26℃ for about 6 hours, and it can be stored in cold storage when not in use.

Mix all the ingredients except walnut kernel and raisin, and knead to a complete stage.

Add walnut kernel and raisin, and knead at low speed.

Spread evenly on a dusted baking tray and ferment at 26 degrees for 30 minutes.

Sprinkle powder on the surface, pat the palm of your hand to discharge large bubbles, turn over, fold three times, and continue to ferment at 26 degrees for 30 minutes.

Press and rebound slowly, take out, divide into two parts, fold three times, and continue to ferment for 40 minutes.

Take it out, roll it out with a rolling pin, turn it over, add the twisted red bean paste, roll it up, roll it up, and tie a knot.

Ferment for 40 minutes until it does not rebound when pressed, and at the same time, the slate begins to be added, and the fire is raised and lowered by 230.

Move the slate, pour boiling water on the baked stones, and bake for 12 minutes.