Honey Red Bean Toast
1.
The high-gluten flour and water in the soup ingredients are evenly mixed
2.
Heat on a small fire, keep stirring, to prevent the bottom of the paste, heat until the batter is thick and then remove from the fire, cover with plastic wrap, and cool to room temperature for later use
3.
Put the ingredients in the main dough except the butter and the cooled soup into the cook machine
4.
Knead the dough until the surface is smooth, add butter
5.
Knead the dough to the fully extended stage, then you can knead out the glove film
6.
Round the dough, put it in a container, cover with plastic wrap, and perform the first basic fermentation
7.
The dough is fermented to twice its size. Dip your fingers into the flour and poke it in. It does not rebound or collapse.
8.
Roll out the fermented dough to exhaust
9.
Divide the dough into three equal parts, cover with plastic wrap and let it rest for 15 minutes
10.
Take out the dough and roll the dough into a beef tongue shape
11.
Turn it over and roll it up, cover with plastic wrap, and continue to relax for 15 minutes
12.
Loose the dough, close the mouth downward, continue to roll it out, turn it over, and put in the honey red beans
13.
After rolling up, close the mouth downwards, put it in the toast box, and do two servings
14.
When it is 80% full, the oven is preheated in advance, and the upper and lower fire is 180 degrees, and the baking time is about 35 minutes. The specific temperature and time are adjusted according to your own oven situation.
Tips:
1. Do not pour all the liquid in the dough at one time, set aside about 10% of the amount, and add as appropriate according to the water absorption of the flour;
2. The first temperature is 28 degrees, the reference time is about one hour; the second temperature is 35-38 degrees, the reference time is about 35 minutes, the fermentation time cannot be fixed, the state of the dough, the room temperature, the activity of the yeast, etc. will affect the fermentation state.
Buy on JD
Buy on Amazon
