Red Bean Brown Sugar Soft European Bread!

Name: Red Bean Brown Sugar Soft European Bread!
Total time: 1 d
Yield: 5
Cuisine: Chinese
Ingredients: 10g Sugar; 180g milk; 5g yeast; 1 bowl Honey Red Beans; 37g (just so much left) brown sugar; 2 (about 90g) egg; 3g salt; 35g butter

by Sunny sister

4.6 (1)

Favorite

Difficulty

Normal

Time

24h

Serving

5

In daily life, housewives often encounter that the ingredients they buy will expire before they are all used up, especially for people like me who don't know how to chop their hands. They only know that they buy and buy, and the ingredients become more and more accumulated. I recently cleared my miscellaneous grain drawer and saw some of the red beans, mung beans, barley, black rice, and sesame I bought, all lying quietly for a long time. Summer is coming soon. If you don’t eat them in time, each Growing miscellaneous grains will cause insects and mold, and it would be a shame to break. So, I started with red beans and made honey red beans. Some of them were used to match rice cakes, and some were left, and they were kept in the refrigerator. For the past two days, if you don’t eat it again, this unadditive honey red beans will also go bad. Take action quickly and turn leftover food into gourmet food, and you have today’s red bean brown sugar soft European bread!

Ingredients

10g Sugar
180g Milk
5g Yeast
1 bowl Honey Red Beans
37g (just so much left) Brown Sugar
2 (about 90g) Egg
3g Salt
35g Butter

Red Bean Brown Sugar Soft European Bread!

1. All the Chinese ingredients are mixed and knead into a smooth dough with a chef's machine;

Red Bean Brown Sugar Soft European Bread! recipe

2. Cover with plastic wrap and put it in a warm place to ferment for about 2 hours until it is twice the original size;

3. In addition to the butter, put the main dough ingredients into the medium-type dough bowl;

4. Use the post-oil method to mix and knead the main dough material and the medium dough to the complete stage;

5. Cover with plastic wrap and put it in a warm place for a fermentation to double its original size;

6. After the first fermentation is completed, take out the dough and put it on the chopping board to press and exhaust, divide it into four equal parts, cover it with plastic wrap after rounding, and let it stand for 15-20 minutes;

7. Take a dough and press it flat, roll it out into a rectangle, and cover with honey red beans;

8. Roll up from the bottom up (my daughter’s little hands, want to help me roll up);

9. After rolling, pinch and seal tightly, then knead it with both hands to form a long olive shape;

10. Put the dough in the baking tray, put a bowl of hot water in the oven, put the baking tray in the oven, and ferment for a second time for 30 minutes; (the hot water can be changed once in the middle)

11. Take out the baking tray, start to preheat the oven (210 degrees), spray water on the dough;

12. Use a sieve to sieve some flour on the dough, use a sharp knife to mark out the pattern, then cover with a damp cloth or plastic wrap and continue to ferment for 15 minutes;

13. Put it in the preheated oven, bake at 210 degrees for 20 minutes, immediately take it out and put it on the drying net, let it cool, and pack it into a bag and seal it!

Tips:
Windy sunny day:
1. Because the honey red beans are leftovers, they were stored in the cold storage before, so take them out in advance to warm them up to avoid being too cold, which will affect the second fermentation of the bread;
2. I made 4 breads, 2 in each baking pan. The first pan was fermented in the oven, and the second pan was fermented naturally at room temperature. The first pan was baked 10-15 minutes before the oven was baked. Spray water and draw patterns on the dough on the second plate;
3. Due to the different ovens of each family, the temperature and time should be fine-tuned according to the actual situation.