Health Food ~ Wheat Bran and Red Bean Paste Bread
1.
Prepare the main raw materials needed. (Yeast forgot to shoot in here)
2.
Knead the red bean paste into small balls and set aside. (About 25 grams each)
3.
Except corn oil, mix all the ingredients, then add water and mix well to knead into a smooth dough.
4.
Add 12 grams of corn oil to the dough in portions and knead well.
5.
Continue to knead the dough until it expands and the film comes out. (I am young, the film that I knead can only be improvised)
6.
Round the kneaded dough into a basin, cover it, and ferment at room temperature to double its size.
7.
After the fermentation is complete, press a small nest on the dough with your fingers. If it does not retract, the dough has been successfully fermented.
8.
Take out the dough, flatten it, vent it, and knead it again, then divide it into small doughs of about 50 grams each, cover with plastic wrap and relax for ten minutes.
9.
Take a small dough, press it slightly with your palm, and gently roll it out into a circle.
10.
Wrap in the heart of red bean paste.
11.
Gently gather the dough until the filling is completely wrapped, and then pinch tightly to close the mouth.
12.
Put the finished bread dough into the baking tray with the mouth down, and then cook all the bread in turn. Put a cup of boiling water in the oven, and then put the green bread into the baking tray for secondary fermentation.
13.
After fermenting to 1.5 times the size again, take out and brush with whole egg liquid and sprinkle with black sesame seeds for decoration. Preheat the oven in advance: 170 degrees in the middle level for 14 minutes. When roasting for 10 minutes, turn off the lower heat, set aside the upper heat and continue to bake until finished. After coloring halfway, you should cover with tin foil to prevent the color from being too dark.
Tips:
Flour has different water absorption properties depending on the place of origin, so a small amount of water should be added when making the noodles. The ratio of flour to wheat bran is 100:10. If you can get used to the coarse taste of wheat bran, you can also change the ratio to 100:20.
The oven and temperature here are for reference only, please adjust according to the firepower of your own oven.
