Marble Bean Paste Toast

Name: Marble Bean Paste Toast
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 300G High-gluten flour; 6G yeast; 35G Unsalted butter; 1 egg; 140G water; 40G Caster sugar; 4G salt; 250G Red bean paste

by Air-conditioned pig

5.0 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

After the holidays, I feel like I have the holiday syndrome.
Not going to sleep at night and not getting up in the morning has become a common problem for every office worker.
The breakfast that was forgotten during the holidays, because the working day was put on the agenda,
As a Shanghainese, I am used to eating the Four King Kong,
But because pregnancy can’t eat too much greasy things,
So I made some healthy breakfasts from time to time,
As the taste buds of pregnancy began to change,
The food I loved before has been left behind by me.
Only bread is still my favorite,
Both sweet and savory taste are very flavorful,
But the breads bought outside are not of the same level,
In order to be able to eat healthy and delicious bread, so do it yourself,
Since the egg yolk pastry was made before, there was a lot of bean paste filling,
So I have been looking for a suitable prescription,
Finally I found this marbled bean paste toast,
Although I am a lazy person, I still enjoy plastic bread.
This one wraps the filling irregularly into the toast,
When you eat it, you can taste the delicateness of red bean paste and the softness of bread.
This is a family hand-made toast suitable for all ages. "

Ingredients

Marble Bean Paste Toast

1. Mix and knead other ingredients except butter to form a smooth dough

2. First, put the red bean paste filling into a medium-sized fresh-keeping bag, and use a rolling pin to roll out the red bean paste filling and put it in the refrigerator for later use.

3. Add butter to knead the dough that can make the film, put it in a basin and cover with plastic wrap

4. Put it in a warm place and ferment to double the size

5. After fermentation, the dough is squeezed out and rounded, covered with plastic wrap and allowed to wake up for 10 minutes

6. Roll the awake dough into a 35cm*25cm rectangle, and spread the previously refrigerated bean paste filling on the dough

7. Spread the refrigerated bean paste filling on the dough flat

8. Fold the other side to the middle, and then roll out a flat ball

9. Use the above method to fold the dough in half again, and roll out the rectangular dough again

10. Divide three evenly with a cutter, but do not cut

11. Weave the three-taste dough like a braid, with the cut surface as far out as possible, and the tail inward.

12. Put the dough into a 450G toast mold. After the second fermentation, the fish meat is 180 degrees in the oven. Bake for 45 minutes

Tips:
1 The filling can be changed to other favorite flavors, such as purple potato and sweet potato, but it must be refrigerated and shaped in advance.
2 When braiding the dough, cut the surface as far as possible, but don't braid it tightly to prevent bad fermentation later.
3 Because the toast is not covered, pay attention to the degree of coloring when baking. If the upper part is already colored, cover it with tin foil and continue to bake it to prevent the upper part from being burnt.