Chinese Honey Bean Toast

Name: Chinese Honey Bean Toast
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 150g Golden like high-gluten flour; 15g Sugar; 145g milk; 4g yeast; 28g butter; 150g Honey bean; 4g salt

by Still good food

4.7 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

I am ashamed that my baking tools are relatively complete, but I have done very little in the past two years. At that time, due to the relatively small children and various reasons, I didn't do much baking. Now that the kids are older and will help with small things, I can spare some time to come out and learn to bake. The first toast I made did not ferment well, the second toast collapsed, and the third was over-fermented... This one should be the sixth, which is relatively good, but the organization is not that good. I will continue to work hard to "beat" it. In short, I feel that the taste of what I make is no worse than the one I bought. I have been to a bakery. There are a lot of people there. Just see that there are more than 200 people at work. Although they are making them and selling them now, they feel that they can't eat all the bread when they see one or two who don't care about hygiene. You can also enjoy the process of making bread by yourself. "

Ingredients

Chinese Honey Bean Toast

1. Middle species material A: Golden elephant high-gluten flour 150g, yeast 4 grams, sugar 15g, milk 145g Main dough material B: Golden elephant high-gluten flour 150g, sugar 25g, salt 4g, milk 72g, butter 28 grams of honey beans 150 grams Method: Mix the milk and yeast of A first, then pour the sugar, and finally pour the high powder, without kneading, stir and mix well with chopsticks, then put it in the refrigerator overnight.

2. . Homogenize the ingredients except butter in B. The fermented starter 1 is mixed evenly.

3. .. Knead until the gluten spreads

4. , Add softened butter.

5. , Continue to knead to the complete stage, you can pull out a large piece of film.

6. . Cover with plastic wrap and ferment to 2 times to 2.5 times as big as hand dipped in flour and poke a small hole.

7. .Roll out the dough and let it rest for 15 minutes in the middle, before rolling out the rectangle.

8. . Sprinkle honey beans on the dough.

9. . Roll up the dough.

10. . Put it into the mold box to start fermentation (cover with plastic wrap).

11. . Ferment to eighth full and brush with egg liquid.

12. .In the lower and middle layer of the oven, 180 degrees for 40 minutes, after coloring, cover with tin foil, take out immediately after baking.

Tips:
I mix the Chinese seeds before going to bed and I can operate it the next morning. When you roll it, you must roll it tightly, otherwise there will be holes in the fermentation. I just put this small mistake.