Kidney Bean Filling Big Foot Bread

Name: Kidney Bean Filling Big Foot Bread
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 300g High-gluten flour; 130g milk; 40g Sugar; 40g Salad oil; 40g Egg liquid; 3g yeast; 2g salt; Some Kidney Bean Filling

by Sea waves

5.0 (1)

Favorite

Difficulty

Hard

Time

2h

Serving

2

Baking is a sweet pit. Jumping in is endless learning. Make a big-footed bread and encourage yourself to go further and further on the road of baking. "

Ingredients

Kidney Bean Filling Big Foot Bread

1. Prepare the materials

2. Add milk, eggs and other liquids to the bread bucket one by one, sugar in one corner, salt in the other corner, sift in the high-gluten flour, dig a small hole in the flour, put the yeast, and then cover the flour

3. Start two kneading programs, and then start the baking program to ferment the dough

4. Take out the fermented dough and knead it evenly

5. Divide evenly into small doses and cover with plastic wrap for 15 minutes

6. Take a piece of dough for filling, press it into a foot shape, divide one of the pasta into several portions, and stick the small round ball on the foot

7. Place in the baking tray

8. Put it in the oven for second fermentation, 45 degrees for 40 minutes

9. The fermented dough is taken out and brushed with egg liquid

10. Preheat the oven to 160 degrees, set the middle layer and bake for 20 minutes

11. Big golden chubby feet are out.

Tips:
1. The amount of yeast is adjusted according to the indoor temperature, usually 3g-4g.
2. Different ovens have different baking times, which are for reference only.
3. Reserve one third of the egg liquid, and finally brush it on the bread.