#新良第一节烤大赛# Huahaoyue Round People Reunion ~ Bean Paste Hydrangea Bread
1.
Thank you very much for the bread flour provided by Xinliang. Prepare the materials and weigh them.
2.
Put all the ingredients into the mixing bucket of the chef's machine.
3.
When whipped to the expansion stage, the film can be pulled out.
4.
Divide equally into four parts, one part of the original color, and the other three parts with the fruit and vegetable powder you like. The amount of fruit and vegetable powder depends on the color of the dough after mixing. If you like dark colors, add more, and if you like light colors, add less. My red is a bit too much, so the color is very dark.
5.
After the four-color dough is fermented, exhaust the air. Divide the dough of each color into 16g portions, roll them into a column, and cover with plastic wrap to prevent the skin from drying out.
6.
Knead the cylindrical dough with both hands into a strip with a length of about 20 cm.
7.
Choose one of each color and put it in a tic-tac-toe shape.
8.
If two adjacent roots intersect, the rule of intersection is: the lower one should be placed on the higher one. Take the bottom two in the picture as an example, the green is at the low place and the red is at the high place, so put the green one on top of the red.
9.
The remaining three groups do the same: the lower ones are placed on top of the higher ones. At this time, four new groups are formed. Next to the second round: the same two adjacent low places are placed on the high places. Take white and red in the lower left corner as an example.
10.
Place the red at the low place on top of the white at the high place.
11.
The other three groups operate in the same way.
12.
The third round is still the same operation, at this time the two intersecting roots are of the same color.
13.
Do the same for the fourth round, with the lower one on top of the higher one. After the 4 sets of intersecting ends, pinch up the two adjacent ones.
14.
Turn it over and put in the bean paste. Wrap the red bean paste and arrange it into a ball.
15.
Put it in the baking tray for secondary fermentation.
16.
The second to last floor of the oven, hot air at 175 degrees for 20 minutes. When the surface is slightly colored, quickly cover a baking tray on it, and put tin foil on the baking tray.
Tips:
1. Adjust the amount of fruit and vegetable powder as you like;
2. When rubbing a long strip, it is best to be a little thicker in the middle and a little thinner on the two ends, so that the effect will be better.
3. The secondary fermentation time should not be too long, the fermentation is too much, the swelling is too strong, and the texture produced is not clear and affects the appearance.
4. You must pay attention to the final baking. After about ten minutes, you should cover with tin foil when you see a slight color on the surface, so as not to bake it into the face of Baogong, so that all previous efforts will be lost.
5. Put less bean paste and wrap it loosely, because it will swell and fill the gaps after baking.
