Coffee Bean Roll Bread
by Cooking for baby
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Custard sauce: mix 15 grams of whole egg liquid, 5 grams of fine sugar and 2 tsp of high powder in the ingredients first, then add 30 grams of milk, boil over a low fire and stir into a dough.
2. Take out and let cool, cover with plastic wrap, refrigerate for about 60 minutes and set aside.
3. Pour the custard sauce and all the ingredients except the butter into the bread machine and stir for 20 minutes.
4. Add the butter and stir for another 20 minutes.
5. Stir it to pull out a slightly transparent film-like dough. Then cover with plastic wrap and ferment to 2-2.5 times larger.
6. Divide the fermented dough into 2 equal parts, cover with plastic wrap and relax for 15 minutes after rounding.
7. Roll into a round piece, and pack half of the red bean paste.
8. Tightly close the mouth.
9. Slowly roll it into an oval sheet.
10. Use a knife to evenly score the edge of the knife.
11. Roll it up gently.
12. The first and last joints are glued tightly, and the bread dough is ready.
13. Place the raw bread in a baking tray and place it in a warm and humid place for secondary fermentation.
14. After the fermentation is complete, brush the protein liquid evenly and sprinkle a little white sesame seeds.
15. Preheat the oven at 175 degrees for 20 minutes.
16. Coffee bean sand rolls, paired with a cup of coffee, immerse in the mellow world and enjoy the endless happiness and deliciousness.
