Red Bean Roll Bread
1.
Except butter and red bean paste, put all the ingredients into the bread machine in turn, put the liquid first, and finally put the flour, dig a hole in the flour to bury the yeast, and start the dough mixing program once.
2.
After the kneading process is over, the thicker film can be opened. My machine is 20 minutes each time.
3.
Put in the butter cubes that have been softened in advance, and continue to start the dough mixing program.
4.
In the second kneading procedure, knead until the dough can pull out a thin and transparent film, which is almost complete, and it is enough to make sweet bread. Cover and ferment twice as big in a warm place. (Dip your index finger into the flour and insert it into the dough. After taking it out, the cavity does not rebound or dent, that is, the fermentation is completed.)
5.
After the fermented dough is taken out and exhausted thoroughly, it is divided into six equal parts and rounded, covered with plastic wrap and relaxes at room temperature for 15 minutes. Weigh the red bean paste while waiting, and make a round of 25 grams for use. (I do more in the picture)
6.
Take a dough and squash it, put it in the pre-weighed bean paste filling. Tighten the mouth and squeeze it down, gently squeeze it.
7.
Use a rolling pin to slowly roll into a slightly longer oval shape. Do not use excessive force to prevent the rolled bean paste from being exposed. And with a sharp blade, carefully cut through the top layer of the dough, be sure to slowly, never cut through, do not operate on the silicone mat, to prevent the cut!
8.
The cut dough grabs the two ends and closes it in the middle, rolls one end tightly, and inserts the other end to pinch it firmly. After all the rolls are rolled up, put them into the baking tray with a distance between them, and place them in an environment with a temperature of 38 degrees and a humidity of 85 degrees for the second fermentation. I fermented in the oven, and put hot water under the baking tray (in the process, I changed Twice water)
9.
After the dough has been fermented to twice its size, take it out, brush the surface with whole egg liquid, and sprinkle some white sesame seeds. At the same time, preheat the oven to the upper and lower fire, 180 degrees, put the middle layer to bake for 20-25 minutes, pay attention to the color.
10.
The toasted bread should be taken out in time, put it on a drying net to hand temperature, and then put it in plastic wrap and seal it. (Try not to eat the freshly baked bread right away, which is not good for your stomach. At the same time, don't wait for it to cool before filling it out, as it will become dry.)
11.
The finished product that took 4 hours to come out was wiped out in a few seconds. Fortunately, I took two in advance and took a beautiful photo of it in the sunshine.
Tips:
1. I forgot to take the raw material map. Remember not to add water to the noodles at one time. Different flours have different water absorption properties. Generally, I will use a large basin to stir it into a flocculent shape in advance and put it in the bread bucket. This time I am in a hurry, so I will see that the inner wall of the bread bucket is full of flour.
2. If it is hot, the lid of the toaster must be opened before starting to use it to avoid excessive temperature.
Other precautions can be paid to the past bread works, similar to the same.
