Fluffy Red Bean Souffle Bread
1.
Put flour, dry yeast, sugar, salt, grated cheese and 15 g of corn flour in a basin.
2.
Beat the eggs. Add water and 10 g of egg liquid, mix well with a mixer at low speed, and then at high speed for 2 minutes.
3.
Take 15 g of butter and stir into the dough at high speed until the film can be pulled out.
4.
Cover the dough with plastic wrap and leave it in a warm place to ferment for 1 hour.
5.
The dough swelled up obviously after 1 hour.
6.
On a floured chopping board, divide into 4 portions and round. Cover loosely with plastic wrap and let relax for 10 minutes. There will be small bubbles on the dough at this time, indicating that the dough is beautifully made.
7.
Press the dough into a circle with your hands, take a small spoonful of red bean paste and place it in the center. Wrap it up like a bun. Pull around carefully with hands, the filling is wrapped in, and seal; pull around again carefully, and fold one more inward. In this way, the surface of the bread becomes thin and the bottom of the bread is thick. In the baked bread, the red bean paste is almost evenly distributed on the surface layer, and it will not be filled with a big bite in the middle like a steamed bun.
8.
The final closing must matter.
Place it on a baking tray lined with baking paper. Sprinkle some flour, put it loosely with plastic wrap, and place it in a warm place for a second fermentation for 30 minutes.
9.
During this period, mix the remaining butter and powdered sugar with a spoon first, and then use an electric mixer to beat them.
10.
Sift in the remaining corn flour and mix well to form a custard strip that will be squeezed on the surface of the bread for a while. Put this milk pastry part into a small piping bag, and cut a small hole at the corner of the bag.
11.
After the bread is fermented, brush a layer of egg liquid on the surface. Use a piping bag to squeeze the milk pastry out of the small hole, and squeeze it evenly on the surface of the bread in a fork shape.
12.
Put it in the preheated oven, 160 degrees, 15-20 minutes, and it's ok.
Tips:
1. How to make red bean paste: see
2. I personally feel that the red bean paste is sweet and fried with lard. If it is wrapped into a stuffed bun, it will be greasy after one bite. So the red bean paste wrapped in this way is a thin layer, only on the surface of the bread. It tastes good and not greasy. If you like a big mouthfeel, just pack it like a bun.
3. The dough stretches a lot, and the filling is added. When baking, especially in the area where the milk puff is squeezed, it will burst easily. Please try not to use hot air to bake like me, use upper and lower fire.
