1. Dissolve the yeast in water, add the high-gluten bread, mix well, cover with plastic wrap, and ferment at room temperature. You can also ferment in the refrigerator. It depends on the fermentation state, not based on time, until it swells and emits many bubbles.
2. Put all the ingredients except butter and salt into the barrel of the bread machine and start the kneading process.
3. Knead until the dough is smooth for about 15 minutes, add butter and salt to continue kneading.
4. Knead to the expansion stage where a large piece of film can be pulled out.
5. The dough is fermented for the first time at a temperature of about 26 degrees and no more than 28 degrees.
6. While the dough is being processed, the matcha okpi is ready, and all the ingredients of the okpi are placed in a large bowl.
7. Knead it into a smooth dough with your hands, wrap it in plastic wrap and set aside.
8. When the dough is doubled, use your fingers to dip a small amount of flour and poke small holes in the dough without shrinking.
9. Take out the fermented dough and vent it, divide it into 6 equal parts and round it, cover it with plastic wrap and relax it for 10-15 minutes.
10. Divide the okpi into 12 equal parts, remember to cover with plastic wrap.
11. Take a loose dough, roll it into a round piece and turn it over, put 25 grams of red bean paste in the middle.
12. Lift the three sides and pinch the mouth tightly.
13. All three corners are folded inward to form a triangle with rounded corners.
14. Put the shaped dough into a non-stick baking pan in turn.
15. The oak skin is rolled into a thin oval shape, and the stripes are pressed out with a scraper.
16. Each dough is made of two "green leaves", covering the lower part of the dough, and a little water can be used to help bond it.
17. Put it in the oven for second heating. Put a bowl of warm water on the bottom of the oven to maintain humidity. The second fermentation temperature is about 38 degrees and the humidity is 85%.
18. After the oven is preheated, put it in the middle of the oven again, and heat up and down at 175 degrees, and bake for about 18 minutes. After the surface of the bread is slightly colored, cover with tin foil to prevent the color from baking.
19. In this way, the naive "Zongzijun" bread is complete.
20. Finished picture.
21. Finished picture.
22. Finished picture.
23. Finished picture.
Tips:1. The situation of each oven is different, and the temperature and time can be adjusted according to the actual situation.
2. Pay attention to the baking state. Cover the surface of the bread with tin foil when it is slightly colored to avoid deep baking.
3. Different flours and seasons have different water absorption. Please reserve some liquid as appropriate to adjust according to the degree of dryness and wetness of the dough.
