Red Bean Paste Crisp Bread
1.
All bread ingredients are ready
2.
Put eggs, milk and sugar into the bucket of the bread machine
3.
Pour in bread flour and yeast
4.
Start the "kneading" program, after the dough is ready, add softened butter and continue kneading
5.
Wait until you can pull out this transparent film.
6.
The dough is rounded and placed in a bucket for basic fermentation. To prevent the skin from being too dry, you can cover it with a damp cloth
7.
When the dough is 2.5 times its original size, dip your fingers in the flour and poke a hole on the top of the dough without collapsing or shrinking, and fermentation is successful.
8.
Take out the dough, place it on the kneading mat, vent and weigh it into 6 equal parts, knead them separately, and relax for 10 minutes
9.
Divide 100 grams of red bean paste into 6 equal parts and knead them into balls for later use; the crisps are ready
10.
Take a loose dough, roll it into a small round cake, put the bean paste ball on top
11.
Take a loose dough, roll it into a small round cake, put the bean paste ball on top
12.
Process the other dough and bean paste one by one, and put all the yards into a 6-inch non-stick chimney mold
13.
Put it in the oven for the next fermentation, put a bowl of warm water to increase the humidity
14.
When the dough is twice the original size, take it out, brush the surface with a layer of milk and sprinkle with crumbs; at this time, the oven starts to preheat 170 degrees
15.
Put the green mold into the middle and lower layer of the oven, 170 degrees, about 25 minutes, after the surface is colored, it can be covered with tin foil
16.
Demould immediately after taking it out, let it cool on a drying rack and seal the bag for storage
17.
The color is really nice
18.
Well organized
19.
The red bean paste is also sweet and delicious
20.
One more piece
Tips:
The milk brushed on the surface can also be replaced with egg liquid, which is more luminous;
You can make more puff pastry at a time, and put the rest in a fresh-keeping bag for freezer storage, and take out the thawing before use. The preparation is as follows: 30 grams of powdered sugar, 50 grams of low-gluten flour, 5 grams of milk powder, and 40 grams of unsalted butter. The butter does not need to be softened, knead all the ingredients together into granules;
Please adjust the baking time and temperature according to your own oven.
