Cheese Red Bean Toast
1.
Pour dry yeast, sugar and salt into the flour, then pour in the milk powder and mix well.
2.
Put a whole egg in it, mix well, and use water to make the dough into a dough.
3.
Knead the dough with oil after use.
4.
Knead the dough until it is smooth and delicate, and the film can be easily stretched out.
5.
Reunite the dough into a steel basin and cover it with plastic wrap for basic fermentation.
6.
When the dough is fermented and expanded to twice its size, take it out. Press the dough on the chopping board to empty the gas inside, and reunite the dough again for 15 minutes.
7.
Press the dough flat and roll it out with a rolling pin, roll it into a 0.8 cm thick sheet, spread the red bean paste evenly on the top, and then roll it up.
8.
Put the rolled noodles in the toast box.
9.
Take a metal plate, pour hot water into it and put it on the bottom of the oven, place the mold on the middle and upper shelf in the oven, and make the final heat preservation, moisturizing and fermentation of the blank, and the temperature is controlled between 28-35 degrees.
10.
After the blank is full in the box, take it out, and apply a thin layer of egg white liquid on it.
11.
Then spread another layer of cheese sauce on the egg white liquid.
12.
Set the oven temperature at 180 degrees, preheat for five minutes, put the mold in the middle and lower racks in the oven, use the upper and lower firepower to 180 degrees, and bake for 30-35 minutes.
13.
Pour the baked toast into the mold while it is hot, and place it on a drying rack to cool.
14.
It can be sliced after cooling.
Tips:
The characteristics of this bread; golden color, rich cheese, slightly sweet taste and soft bread.
Tips;
1. Use the post-oil method to knead the dough and knead to the complete stage. The dough should be softer and the muscles should be fully kneaded. It is recommended to use a combination of kneading and beating faster.
2. After the filling is smeared, it is better to roll it tightly, and then put it in the mold. If the red bean paste is too hard, add a little water to make it slightly softer, so that it is easy to apply, and no oil should be added to it. raw material.
3. The dough is fermented in winter, and moisturizing and heat preservation are required to achieve the best effect. It is recommended that when the final fermentation is done in the oven, put a plate of hot water at the bottom of the mold 3-5 cm, and the temperature is controlled at 28-35. The temperature is appropriate, so that it is convenient for moisture preservation and fermentation.
The "Cheese and Red Bean Paste" of the big stir-fry spoon is ready, rich in aroma and very soft, for your reference!
