Meimei Da~【mixed Bean Paste Bread】
1.
Peel the dragon fruit, cut into small pieces, and put it in a mixing cup.
2.
Muddy.
3.
Filter it again and get 80 grams of juice.
4.
Put the bread ingredients (except butter) into the bucket of the bread machine.
5.
Select the kneading program for 20 minutes and knead until smooth. Add softened butter and knead until the expansion stage.
6.
Take out the dough and leave it in a warm place for basic fermentation.
7.
Put the mochi ingredients in a bowl, add water and mix to form a uniform batter. Put the pot on high heat and steam for about 20 minutes. The medium can be stirred once until the batter becomes transparent.
8.
After taking it out, add the butter, mix it with a spatula, and knead it with your hands until the butter is completely absorbed after the heat is released.
9.
Wrap it in plastic wrap.
10.
Divide the red bean paste into six parts and round.
11.
The mochi is also divided into six equal parts. Take a larger fresh-keeping bag and place a piece of mochi. Fold the fresh-keeping bag and cover the mochi and roll it out so that it will not stick to your hands.
12.
Put a bean paste filling on the rolled mochi.
13.
Put the fresh-keeping bag in and twist it a few times, and one filling is finished. After packing, cover with fresh-keeping film to prevent it from drying out.
14.
The dough is twice as large as it is fermented.
15.
The fermented dough is taken out and exhausted.
16.
Divide into six equal parts, round and relax for 15 minutes.
17.
Roll out the loosened dough into a round piece and put the filling on it.
18.
Knead into a triangle, be sure to seal and close the mouth, otherwise it will burst when baking.
19.
Put the wrapped bread dough into the baking tray with the seal down.
20.
Proceed to the final fermentation at 35 degrees for 35 minutes.
21.
After the fermentation is completed, take out the oven and preheat the upper and lower pipes to 170 degrees.
22.
After the fermented dough, the flour is sifted on the surface and cut.
23.
Put it in the oven, adjust the oven temperature to 160 degrees up and down, bake for about 30 minutes, and cover with tin foil in time to prevent staining. I baked it for about 10 minutes and then covered it with tin foil.
24.
Baked.
25.
Move to the air-drying net to dry, seal and store.
26.
Finished product.
Tips:
1. The liquid part of the dough should be adjusted appropriately according to the water absorption of the flour. Subject to the dough not sticking to your hands
2. The temperature and time are also adjusted according to the habits of your own oven
3. Do not add water when squeezing the dragon fruit, just beat it directly, and filter it after it is beaten.
