1. Except for the butter and red bean paste, put all the dough materials 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, start the dough mixing program, add the softened butter after 20 minutes, and continue to knead the dough. Knead to the complete stage, cover with plastic wrap and ferment at room temperature.
2. Ferment to double the size, dip your fingers in flour, the jack dough does not shrink, and the fermentation is complete.
3. Take out the dough, squeeze and exhaust, divide it into six equal parts, round, cover with plastic wrap and proof at room temperature for 15 minutes. Weigh the red bean paste while waiting, and make a round of 25 grams for use.
4. Take a dough and squash it, put it in the pre-weighed bean paste filling.
5. Tighten the mouth and squeeze it down, gently squeeze it. Slowly roll into a slightly longer oval shape, do not use excessive force to prevent the rolled bean paste from being exposed. Use a sharp blade to carefully cut on the dough and cut into even cuts. Pay attention to only cut through the top layer. Be sure to do it slowly. Do not cut through. Do not operate on the silicone pad to prevent it from breaking.
6. After being cut, roll up from the side.
7. Grab the two ends and close them together, curl one end tightly, and insert the other end and pinch firmly. After all the rolls are rolled up, put them into a baking tray, spaced a distance apart, and ferment in an environment with a temperature of 38 degrees and a humidity of 85 degrees. I fermented in the oven, and put hot water under the baking tray. Fermented to double the size (I have fermented a bit this time, I was making bread while grabbing red envelopes, I was also drunk, and I can’t do two things at all. You must concentrate on making bread), take out the egg wash, put it in the heat for 180 In the middle layer of the oven with a high temperature of 180 degrees, lower the heat to 170 degrees, and bake for 15 minutes. Cover with tin foil when the color is slightly satisfactory.
8.
Out of the oven! Eat one while it's hot, it's delicious!
Unfinished bread can be stored in a vacuum crisper after cooling, which can effectively prevent the bread from drying out and delay the aging of the bread. The effect is great.
Tips:1. The dough is slightly sticky, it is best to use a machine to mix the dough. If you are a novice and you are kneading the dough by hand, please use your patience so that it won't stick when you knead it well. You can use hand flour appropriately, but if you add a lot of flour casually, don't ask why the bread is hard after you make it.
2. The water absorption of different flours in different seasons is different, please grasp it as appropriate.
3. Don't be greedy to put too much bean paste, it is easy to roll out the skin to expose the bean paste, which is not easy to operate and affects the appearance.
4. When cutting the incision, it is best not to operate on the silicone pad to prevent accidentally cutting the silicone pad, but don’t blame me for not reminding you~
