Name: Crispy Honey Black Bean Bread
Total time: 1 h 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 150g High-gluten flour; 1 tbsp milk powder; 1/4 teaspoon salt; 30g Sugar; 42g egg; 1 teaspoon yeast; 80g water; 45g butter; 30g Powdered sugar; 30g Low-gluten flour; Some Honey black beans

Crispy Honey Black Bean Bread

by Ma Lin

4.9 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

I have always wanted to make bread, but I was a little afraid of kneading by hand. When I was envious of a certain MM’s unparalleled bread skills, I realized that she was also kneading by hand. Feel the joy of kneading noodles...Facts have proved that the road is tortuous, and the result is gratifying. Although the dough is a bit dry, this is because the water absorption of the flour is different. The dough made according to the original recipe is a bit dry, it is more laborious to knead, and the film does not appear for a long time. Later, after watching countless videos of hand-kneading dough, I finally realized that it is better for the dough to get wet. So after I tossed for an hour, I moistened the dough with a little bit of water decisively, and finally got a little bit of membrane. It's a pity that it is still relatively fragile, and its toughness is too poor. I was afraid that kneading for too long, the yeast began to play, so I ended the work of kneading, while putting the dough in the oven for low-temperature fermentation, while praying, don't be too bad organization... Fortunately, the organization is not bad, ha.

Crispy Honey Black Bean Bread

1. Dissolve the yeast with part of the water (within the amount), mix the flour, milk powder, salt and sugar evenly

2. Pour in the beaten eggs, yeast water and the remaining water

3. Knead into dough

4. After continuing to knead until smooth, add softened butter and continue to knead vigorously until the expansion stage of the film can be pulled out

5. The kneaded dough is fermented to twice its size in an environment with a temperature of 28 degrees and a humidity of 75%, and then squeezes the dough by hand to exhaust the gas. Divide the dough into 4 portions and leave to rise for 15 minutes at room temperature. (It takes about 1 hour to ferment for the first time. If the temperature is not enough, you can extend the time. Now it takes one night to put it in the microwave oven at room temperature. It is best if your oven has a fermentation function);
After the middle of the dough is fermented, take a dough, squeeze it by hand, and pack an appropriate amount of honey black beans

6. The wrapped dough is put into the baking tray, and the final fermentation is carried out at a temperature of about 35 degrees and a humidity of about 85%, and the fermentation will be twice as large. It takes about 40 minutes to 1 hour; during the final fermentation of the dough, prepare the butter meringue paste. Mix the softened butter with powdered sugar and salt evenly, add the egg liquid in portions, and mix well. Sift into the low powder, it becomes the butter meringue paste

7. After the dough is finally fermented, put the Mexican batter into a piping bag, squeeze the Mexican batter on the dough in a spiral shape, and cover about 2/3 of the dough. After squeezing the batter, put it in the preheated oven for baking

8. Finished product

Tips:
1. The stuffing can also be put into pork floss, grapes, red bean paste, walnuts, etc.;
2. Wrapped in butter meringue will make the bread more flavorful, fragrant and crispy. If you can't use it up, you can squeeze it on the biscuits next time, which should be good too.