#新良第一节烤大赛# Bean Paste Petal Bread

Name: #新良第一节烤大赛# Bean Paste Petal Bread
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 40g Caster sugar; 6g yeast; 560g Xinliang Bread Flour; 230g Red bean paste; 300ml milk; 1g salt; 1 piece quail eggs; 20g butter

by Brother Xin's mother

5.0 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

It's quiet at night,
My favorite is toast.
because,
Quietly guarding the oven,
Waiting for the whole room to be filled with the sweet aroma of bread,
Around your nose,
Around your eyes,
Teaches your taste buds.
That satisfaction,
Anyone who plays baking knows..."

Ingredients

40g Caster Sugar
6g Yeast
560g Xinliang Bread Flour
230g Red Bean Paste
300ml Milk
1g Salt
1 piece Quail Eggs
20g Butter

#新良第一节烤大赛# Bean Paste Petal Bread

1. According to the recipe, weigh the ingredients and prepare them.

#新良第一节烤大赛# Bean Paste Petal Bread recipe

2. Put the milk first, followed by flour, yeast, sugar, and salt. The butter is added when the dough is ready.

3. Cover the basin with plastic wrap and let it stand for fermentation.

4. During the fermentation time, take out the refrigerated bean paste and knead it into about 15g bean paste balls each for later use.

5. The fermented dough is taken out of the air and divided into several small doughs to wrap the bean paste.

6. Flatten the dough and divide it into equal parts with a tool.

7. Shape the petals according to what you like.

8. The shaped dough is allowed to stand and ferment.

9. After fermentation is complete, brush the surface with egg liquid.

10. Preheat the oven, when baking, take 160 degrees and bake for 30 minutes. The specific value depends on the power adjustment of each oven.

11. After baking, take it out and let it cool.

12. Sweet bean paste, soft and delicate bread, delicious.

Tips:
1: I love bread too much, and make more every time. If the amount is a little less, it is recommended to refer to the data on the packaging bag of Xinliang bread flour.
2: A soil egg has a lot of egg liquid, so I use quail eggs for the egg liquid, which is just right.
3: When fermenting, pay attention to moisturizing.