Bean Paste Bread

Name: Bean Paste Bread
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 150g High-gluten flour; 50g Low-gluten flour; 30g Whole egg liquid; 2g salt; 30g Sugar; 20g Odorless vegetable oil; 2g yeast; 100g milk; 120g Red bean paste

by Everything revolves w918

4.9 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

My family likes to eat bread stuffed with red bean paste, so I usually cook more red bean paste and put it in the refrigerator. It is convenient when making it, and the bean paste stuffing for making bread can be fried without oil. "

Ingredients

Bean Paste Bread

1. Put all the ingredients except yeast and bean paste in the bread machine to knead into a smooth dough, wake up for about 15 minutes, put the yeast, and press a kneading procedure to almost get the film.

2. Fermentation is about 2 times, just poke a hole with your finger and don't shrink or collapse. If it shrinks, it means that the fermentation time is not enough, and the dough collapses and leaks, which means that the fermentation is over-fermented.

3. The fermented dough is vented and divided into 6 parts, rounded and relaxed for 15 minutes.

4. Each press and exhaust is pressed into a round cake shape, and 20 grams of red bean paste is wrapped, and the closing part should be pinched tightly.

5. With the mouth down, squeeze each stuffed bread flat.

6. Use a circular mold to lightly stamp the middle of the bread.

7. You can also cut it into several equal parts without pressing this stamp. For people with obsessive-compulsive disorder, press it to cut it out symmetrically.

8. Use a noodle cutter to cut into rice characters, that is, 4 knives on each corner.

9. Put the plastic wrap on the baking tray and ferment to 1.5 times the size. Brush the surface with egg liquid.

10. Dip one end of the rolling pin with water, and then paste black sesame seeds.

11. Then lightly press on the center of the bread.

12. The middle layer of the oven is 180 degrees for about 15 minutes.

13. Milky and very soft.

Tips:
The second serving of stuffed bread only needs to be 1.5 times as big, and the unstuffed bread is only twice as big. Fermentation is not to look at the time, but to learn to look at the state. Dip the flour with your fingers and press the dough. If it rebounds immediately, it means that the time is not enough. It is just right to watch it rebound slowly. Don’t know if the baked bread is cooked yet? You can take a spoon and press down on the side of the bread. When it rebounds, it will be cooked. Then bake it for a few more minutes. If the color is satisfactory and the bread is not cooked, cover it with tin foil and bake it.