1. Prepare the corresponding ingredients for making bread. The flour needs high-gluten wheat flour for bread, and the bean paste filling can be made by yourself or bought. Yeast powder must be resistant to high-sugar yeast powder;
2. Put the water and eggs in the mixing bowl first, then add the salt and sugar;
3. Then pour the golden arowana bread with wheat flour into the basin, and put in the milk powder and high-sugar-tolerant yeast powder at the same time;
4. Install the mixing bowl on the cook machine, first start the first gear, then start the second gear, and finally the third gear, knead the dough until it is smooth;
5. The dough becomes smoother as you knead it, pull out a piece of dough and place it on your palm to stretch out a thin mask;
6. Round the kneaded dough and put it in a small basin, cover it with plastic wrap, and let it stand to ferment to 2-2.5 times its size;
7. The volume of the fermented dough is obviously increased, the surface is elastic, and it will not collapse or shrink when you poke it with your fingers;
8. Put the fermented dough on the kneading mat, ventilate and knead it evenly, first divide it into two equal-sized doughs, then divide one of them into two equal-sized doughs, cover with plastic wrap, and let stand for 15 minutes;
9. After standing for 15 minutes, the dough is bigger again;
10. Take out a piece of dough, ventilate and knead it, use a rolling pin to roll it out into a tongue shape, the width is about the same as the width of the toast box you want to put in;
11. Spread the red bean paste filling on the rolled dough, don't spread it too thick, just spread it evenly;
12. Roll up the buns covered with red bean paste from top to bottom;
13. Use a knife to make a few cuts on the surface, just enough to expose the bean paste filling;
14. Roll out the remaining two noodle rolls in turn, smear the red bean paste, cut the opening with a knife after the roll, then put it in the prepared toast box, put it in a warm and humid place for fermentation, usually it can be put into In the oven, put a plate of hot water at the bottom to help warm and humidify. You can also cover it with plastic wrap and leave it on the balcony for fermentation at room temperature in a sunny area.
15. The fermented dough is white and elastic, and the height is almost 90% of the height of the toast box;
16. Put the toast box in the preheated oven and bake at 150 degrees for 40 minutes. (Please adjust the specific temperature and time according to your own oven).
17. The baked bread should be taken out in time and put on a drying net to dissipate heat. After the heat dissipates, the noodle packaging bag should be sealed and stored. If it is eaten the next day, it is good to eat it directly or to bake it.
[Say a few more words]:
▲To make bread, especially toast bread, it is recommended to use high-gluten wheat flour for bread. The arowana high-gluten wheat flour in this recipe is a special bread flour, 100% imported wheat as raw material, and its water absorption is better than domestic high-gluten flour. The flour is also relatively delicate, with a soft taste, easy to draw, and it is good for making small bread or toast;
▲The red bean paste in the recipe is purchased from the supermarket, and the taste is relatively sweet. If you want low sugar, you can choose to make the red bean paste yourself. The amount of sugar can be better controlled;
▲The two fermentation method is used here for the fermentation of bread. The current weather is cold, the room temperature is low, and it is not easy to ferment. It is recommended to put it in the oven and use the oven's own fermentation function for fermentation, which can shorten some time.
19. ▲The bread kneading process will be relatively long. The dough must produce fascia during continuous kneading to make the finished bread taste better. Therefore, you must not be lazy when kneading the dough. You can not knead yourself. You can use the bread machine. Or use a chef's machine to knead the noodles, which saves much effort;
▲Be sure to take out the baked bread in time to dissipate heat, and pack the unfinished bread into a bag and seal it to keep the bread's good taste. If you want to keep it for a long time, you need to freeze it.