Jujube, Bean Paste and Fresh Milk Bread

Name: Jujube, Bean Paste and Fresh Milk Bread
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g High-gluten flour; 5g Caster sugar; 1/8 teaspoon salt; 60g Fresh milk; 1/2 tsp Dry yeast; 15g Plain yogurt; 8g butter; 55g Jujube Bean Paste Filling; Some Egg liquid

by Food·Color

4.7 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

A little bit of jujube paste and bean paste stuffing, put it for a long time, finally I don't plan to put it anymore. We adapted Teacher Meng’s mochi and red bean paste bread into jujube paste and fresh milk bread. The filling of the stuffed bread can be changed at will. There is no mochi or red bean paste. You can replace it with jujube puree, purple potato puree, and sweet potato puree. . . All kinds of stuffing can be made. It just becomes another taste. The most readily available item at hand is the jujube bean paste filling, then eat bread with jujube bean paste.
There is also no yogurt in the dough. This is ok. It is very convenient to carry a box on the way home. Dough made of fresh milk and yogurt, milky fragrance. . . "

Ingredients

Jujube, Bean Paste and Fresh Milk Bread

1. Dough material

Jujube, Bean Paste and Fresh Milk Bread recipe

2. Pour the dough ingredients except butter into a large bowl

3. Knead into a uniform dough

4. Continue to knead to pull the film

5. Put it in a bowl for basic fermentation

6. Dough grows up

7. Exhaust, round, relax for 15 minutes

8. Roll out an oval about 25 cm in length

9. Topping

10. Fold the two sides to the middle, pinch the interface tightly

11. Turn it over, put it in a baking tray, put it in a warm place and let it rise for about 35 minutes

12. Cut three slits on the surface of the dough and continue to ferment for about 10 minutes

13. Brush egg liquid on the surface

14. Put it in the oven, middle level, upper heat 190 degrees, lower heat 160 degrees, bake for about 20 minutes

15. Golden surface, baked

Tips:
The dough fermentation time depends on the actual temperature.
The filling can be pushed into a sheet by hand before putting it on the dough.
The baking time and firepower need to be adjusted according to the actual situation of the oven.