Red Kidney Bean Bread

Name: Red Kidney Bean Bread
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 1 piece egg; 150g Coconut milk; 300g High-gluten flour; 3g yeast; 30g butter; 1g salt; 38g Sugar; 150g Red kidney beans

by Still-good food

4.6 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

4

[Works of Bai Cui's Fifth Food Contest]
There were a lot of red kidney beans made last time, and the girl said that she would eat it in the bread. Yes, girls like sweets and naturally ask for more. Dabao is very casual and rarely asks how to eat. In my opinion, as long as you like to eat, at least the children I cook will eliminate them as always. This is my motivation for cooking.

Ingredients

1 piece Egg
150g Coconut Milk
300g High-gluten Flour
3g Yeast
30g Butter
1g Salt
38g Sugar
150g Red Kidney Beans

Red Kidney Bean Bread

1. Ingredients: 1 egg, high-gluten flour, 300 grams, coconut milk, 150 grams, yeast, 3 grams, white sugar, 38 grams, red kidney beans, moderate butter, 30 grams, 1 gram of salt

Pour in coconut milk diagonally, add salt and sugar, pour in high powder

2. .Dig a small hole in the flour and add the eggs.

3. .Check the dough after the kneading process is over

4. .Pour the butter and start the dough mixing process again

5. You can end the face-to-face process when you reach the fully extended stage

6. .Ferment at room temperature to 2 to 2.5 times the original size to end the fermentation

7. .Exhaust the air and divide the dough into 8 equal parts, round and loose

8. .Roll out from top to bottom and roll again into an inverted triangle

9. .Put the beans in one end

10. .Roll up from top to bottom

11. .Put into non-stick baking pan

12. .Wait for the second shot to twice the original size and brush with egg wash

13. .Put in the preheated 180 degree middle layer and bake for 20 minutes

14. .The rolls that are coming out of the oven have grown bigger while they are being baked

15. .. The effect of drawing is quite good. Finished product

Tips:
Still talking:

The coconut milk should be reserved for about ten percent, and the water absorption of the flour is different. I found that when the moisture is a little bit more, the film will take about 10 minutes faster than usual. Of course, I have to try a lot to grasp it. The temperature of the oven should be determined by your own oven.