Red Bean Lotus Seed Loaf

Red Bean Lotus Seed Loaf

1. Prepare the ingredients

2. Put the main ingredients except butter into the bread machine one by one and knead the dough once

3. After the end, add the softened butter cubes and continue to knead until smooth

4. Take out the dough, put it in the basin and cover it after reunion

5. Put it in the refrigerator and ferment overnight, and take it out the next morning to warm up (the pot is a bit small)

6. After exhausting the dough, first weigh it and divide it into two equal parts, and then divide one of them: 4 small parts, respectively, rub the round cover film to relax for 15 minutes

7. Take out the lotus seed and red bean paste: 140g/part, 40g/1 part/4 parts spare

8. Take out the lotus seed and red bean paste: 140g/part, 40g/1 part/4 parts spare

9. Roll up from top to bottom and pinch the bottom edge, then roll up the other 3 copies in turn

10. Now roll the big dough into a rectangle

11. Spread a large portion of lotus seed and red bean paste on 2/3

12. Fold the left margin in half to the middle first, and then fold the right side up

13. Press lightly and cut into three strips with a scraper

14. Braid into a braid with the cut side up

15. Put it in a toast box and send it to a warm and humid place for fermentation

16. Take out when about 8 minutes full and brush the whole egg liquid on the surface

17. Send to the middle layer of the preheated oven: Bake at 170°C for 20 minutes, cover with tin foil after coloring

18. Turn the heat to 180 degrees, lower the heat to 185, and bake for about 10 minutes

19. Take out the golden surface, quickly pour out the bread and let it cool on the grill

20. Bread is very soft

21. The drawing effect is also very good

Tips:

1. This amount is exactly the amount of 2 2-pound (9-inch) toast boxes, which is similar to the regular 450g toast box.
2. If there is no coconut powder, it can be replaced with the same amount of milk powder, which has the effect of promoting fragrance
3. With this formula, the milk can also be replaced with water, and the amount of liquid can be increased or decreased appropriately according to the weather and humidity. My dough is slightly dry
4. Because of time, I like to make noodles at night, and put them in the refrigerator to ferment them in stages. This saves time.
5. The specific baking time and temperature can be determined according to the situation of your own oven, and you need to cover it with tin foil or turn the direction to bake in the middle.