Bean Paste Golden Brick Toast
1.
Put the middle kind of ingredients into the bread machine in the order of liquid on the bottom and flour on the top, select the kneading program, and kneading for 10 minutes
2.
Mix the dough into a slightly smooth shape, put it in a fresh-keeping bag, and keep it in the refrigerator for 17-24 hours (the refrigeration time can be freely controlled according to your own situation, I make the noodles one night in advance, and make the bread the next day)
3.
Take out the dough, at this time the dough has been fermented to twice its size (medium-type dough is not as big as room temperature fermentation)
4.
Tear the medium dough into small pieces and put it into the bread machine
5.
Add ingredients other than butter to the main dough, select the kneading program, kneading for 15 minutes
6.
After the dough is smooth, add butter and continue kneading for 25 minutes until the dough can be pulled out of the jagged film and the kneading is complete
7.
Proof the kneaded dough for 10 minutes
8.
Slightly sprinkle thin flour on the panel, roll the dough into a large rectangle with a rolling pin, and drain the excess bubbles in the dough (the dusting is due to the stickiness of the dough, directly roll it out to make the dough stick to the panel tightly and destroy the shape)
9.
Spread the red bean paste evenly on the middle third of the noodles (my red bean paste is drier, it will be better to choose some wet red bean paste)
10.
Fold the right third of the dough to the middle, and then fold the left third to the middle
11.
Sprinkle some thin powder on the panel, pick up the dough, and rotate it 90 degrees
12.
Then roll it into a flat, thin rectangle
13.
Fold the left and right quarters of the dough to the middle
14.
Fold in half again
15.
Sprinkle some thin powder on the panel, rotate the dough 90 degrees, and roll it out into a rectangular shape.
16.
Fold the right third of the dough to the middle
17.
Then fold the left third of the dough to the middle to complete a three-fold fold
18.
Roll out the dough a little bit bigger and longer
19.
Cut into thirds with a sharp knife (cut off)
20.
Take one of them and cut into three (the top is not cut off)
21.
Weave the noodles face up like a three-strand braid
22.
After braiding, pinch the lower end tightly
23.
Fold a quarter of the head and tail downwards (back), and put it into a toast box (the mold uses a Sanneng 450g golden toast box)
24.
According to this method, weave the remaining two noodles and place them in the mold
25.
Put it in the oven to rise for about 70 minutes, until the dough rises to nine to ten minutes full
26.
Put the lid on the toast box and put it in the preheated oven. Bake at 180 degrees for 25 minutes at the middle and lower level. After taking it out, it will be demoulded immediately
Tips:
If you want to make sharp toast, firstly, the flour must be at least about 270g-300g, and secondly, it must be fermented until it is very full and then baked in the oven. I was in a hurry to make this time, and I used a baking method that weighs 270g of flour and fermented to 90% full, so the edges and corners are not particularly straight.
