Bean Paste Bread

Bean Paste Bread

1. Put yeast, salt and sugar into the three holes of the bread flour, and put milk powder on the top for later use.

2. The eggs and the water are the same, and the butter is cut into small pieces for later use. I forgot to take the picture of the butter.

3. Put the egg liquid in the mixer first, don't pour it all in, leave about 10 grams of egg liquid, and decide whether to add it or not according to the degree of dryness and wetness of the homemade flour.

4. Then add the flour and turn on the low gear until you can't see the flour. Turn to the middle gear and continue stirring.

5. Stir for about 5 minutes, put in the butter that has softened at room temperature and continue to stir to the extended stage. My mixer used a total of 18 minutes.

6. Slowly pull the dough with both hands to see the thin film.

7. Roll into a pot and cover with plastic wrap for fermentation. Use toothpicks to pin three holes in the plastic wrap. In summer, just leave it at room temperature for less than an hour and it will be ready.

8. When it reaches 2.5 times, stick the flour with your fingers and poke the center of the dough without rebounding or collapsing, indicating that the fermentation is complete.

9. The dough is measured first and the weight is 378.7 grams.

10. Divide into 8 small doses of about 47 grams.

11. Wake up in the fresh-keeping bag with a round lid for 10 minutes.

12. Prepare 8 pieces of refrigerated homemade red bean paste about 45 grams each. If it is frozen bean paste, take it out before mixing and let it cool.

13. With both hands, roll the rolling pin with some flour and roll it into thin slices.

14. Put the bean paste stuffed rounds on the turned side up.

15. Like this.

16. The wrapped dough is slightly pressed by hand.

17. Wrap everything, and smear a layer of milk on the dough. If there is no milk at home, pour out some when measuring the eggs (just a little bit is enough, about 2 grams). Just add water and apply it, or spray some water with a watering can It's also possible.

18. Put the middle layer of the oven, put a pot of hot water at the bottom for 2 fermentations for about 25 minutes.

19. Take out the fermented noodles (including the baking tray), pour out the hot water, and open the oven to preheat at 180 degrees. After preheating, put the noodles in the middle of the oven and bake for 10 minutes.

20. After baking, apply a layer of olive oil (butter can also work) while the surface is hot. The purpose of this is to prevent moisture loss from the bread.

21. Sprinkle some shredded coconut and finish.

Tips:

The temperature and time of the oven should be adjusted according to the conditions of the oven.