Bean Paste Twisted Bread【refrigerated Liquid Method】

Bean Paste Twisted Bread【refrigerated Liquid Method】

1. Preparation of refrigerated liquid: add 75 grams of bread flour to 75 grams of water, pour 1 gram of yeast powder, stir well, and place at room temperature for one hour, then put it in the refrigerator for at least 17 hours. (This is the liquid after refrigeration)

2. Weigh the ingredients and set aside. (If there is no bread flour, use high-gluten flour is the same)

3. Pour the refrigerated liquid into the flour.

4. The yeast powder is melted with a small amount of milk (within the amount) and then poured into the flour.

5. Add milk and start kneading. (Because different brands of flour have different water absorption, it is recommended to reserve 10 grams of milk first, and add as appropriate depending on the state of the dough)

6. After mixing and forming a dough, add salt. (Avoid direct contact of salt and yeast powder to affect activity)

7. After mixing evenly, cover with plastic wrap and place in a warm place to start fermentation.

8. During fermentation, soak the raisins in warm water, drain the water, and chop them into fine pieces.

9. The dough rises to twice its size.

10. After the fermentation is complete, put the dough on the mat to exhaust air, and roll out a long thin dough sheet.

11. Empty the lower third and spread a layer of red bean paste evenly.

12. Sprinkle with a layer of raisins crumbles.

13. Fold the vacant dough piece on the right to the middle.

14. The one on the left is also folded toward the middle.

15. Roll it a few times.

16. Cut out a strip about the width of your finger, without cutting the top.

17. Cut face up.

18. Staggered and twisted together like twisting, closing and squeezing tightly.

19. Prepare them one by one and put them in the baking tray.

20. Ferment again for 30-40 minutes until it grows slightly larger.

21. Brush with whole egg liquid evenly.

22. Preheat the oven in advance: 180 degrees higher, 165 degrees lower, put on the middle and lower layers, and bake for 20 minutes.

23. Finished picture.

24. Oil-free and sugar-free.

25. Sweet and delicious.

26. Rich taste.

27. The tissue is soft.

28. Low-fat and healthy!

Tips:

Please adjust the temperature of different ovens. The same is true for high-gluten flour without bread flour. Bread made with refrigerated liquid is softer, and milk is added as appropriate depending on the state of the dough. The raisins must be soaked in advance to soften the taste, and they can be replaced with other dried fruits according to personal preference.