#四session Baking Contest and is Love to Eat Festival# Tangzhong Honey Bean Toast
1.
Mix the water and high-gluten flour in the soup until there are no particles, and heat it to about 65 degrees while stirring quickly, until it becomes a transparent paste. The finished product is about 90 grams. Keep cool or refrigerate for use overnight.
2.
In the post-oil method, the soup is added to all the materials except the honey beans and knead to the complete stage (that is, the glove film is out), and it is fermented at room temperature.
3.
Ferment to double the size, vent and press into three equal parts, re-roll into a circle and let stand for ten minutes.
4.
Take one portion and roll it into a rectangle, thin the bottom edge, and roll it up from top to bottom. Do it in turn and let it stand for about 10 minutes.
5.
Take a portion, squeeze it and roll it into a rectangular shape, turn it over and spread an appropriate amount of honey red beans, thin the bottom edge, and roll it up from top to bottom.
6.
Put it in a toast mold and ferment in a warm and humid place.
7.
Ferment to 80% full, brush the skin with egg liquid, put it in the preheated oven at 180 degrees, and lower for 35 minutes. The middle needs to be covered with tin foil.
8.
Keep it cool and sealed on the demoulding side.
9.
Finished product. The structure is fine and the taste is soft.
Tips:
The prepared soup should be cooled thoroughly for use. If it is not used in time, it should be stored in the refrigerator for no more than two days. If the color is opaque and gray, it cannot be used again.
