Honey Bean Toast

Name: Honey Bean Toast
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 270g High-gluten flour; 40g Caster sugar; 1/2 a teaspoon salt; 25g butter; 12g milk powder; 1.5 tsp Quick dry yeast; 145g water

by Huang Huang Ai Delicacy (From Sina Weibo.)

5.0 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

Recently, I have become obsessed with toast bread. Compared with our Shandong's big glutinous rice cakes, I think baking this thing looks complicated. As long as you follow the recipe carefully and follow the process, it is not too difficult.
Because my son wants to eat honey bean toast, and because there are big red beans given by my old lady at home, he made honey red beans. The temperature is high in summer and the honey red beans are not easy to preserve. The simple and nutritious honey bean toast recipe is here!
Today’s toast has a high success rate. I think its ingredients and ingredients are relatively simple, and the content of sugar and eggs is lower than other recipes. Everyone may wish to give it a try (the following raw materials are the amount of one toast, I made two)

Ingredients

270g High-gluten Flour
40g Caster Sugar
1/2 a teaspoon Salt
25g Butter
12g Milk Powder
1.5 tsp Quick Dry Yeast
145g Water

Honey Bean Toast

1. I made two, the ingredients for the following toast: 270 grams of high-gluten flour, 40 grams of caster sugar, 20 grams of eggs, a little salt, 25 grams of butter, 1.5 teaspoons of quick dry yeast, 12 grams of milk powder, and 145 water. Gram

2. According to the general bread making process, all the ingredients except butter are kneaded into a dough. After kneading until the tendons are formed, add butter and continue kneading until the complete stage. Ferment at room temperature to double the size, squeeze out the air in the dough, divide the dough into 3 portions, knead and leave it to proof at room temperature for 15 minutes.

3. Take a proofed dough and roll it into a strip of dough with a rolling pin, the width of which is the same as that of the toast mold.
Put the prepared honey beans on the rolled dough and roll it up from top to bottom. Be sure to curl up.

4. Put the rolled dough into the bottom of the toast box. Roll the other two pieces of dough in the same way and arrange them into the bottom of the toast box.

5. Put the toast for the final fermentation. Ferment the dough until the toast box is 9 minutes full, spread egg yolk, a little oil and sugar.

6. Put it into a preheated 165 degree oven and bake for about 45 minutes.
Take off the mold while it is hot, put the toast on the cooling rack, cool it to the same temperature as the palm of your hand, put it in a fresh-keeping bag, seal it, and slice it the next day.

Tips:
Huang Huang's tips:
1. Before finally entering the oven, put egg yolk liquid on the toast. I used a mixture of oil, sugar and egg yolk. The color of the baked bread is very good. I think this is one of the tips worth mentioning.
2. The beans used for making honey red beans here are not adzuki beans. If you have one, you can use red adzuki beans instead, but try not to use purchased honey beans. It is not troublesome to make them yourself. You can cook them in a pressure cooker, saving time and effort. Face-to-face.
3. It takes a long time to make toast, but you must not dislike the trouble, follow the steps step by step, and you will surely make a satisfactory toast.