Soup Type Coconut Bean Paste Soft Bread
1.
Making soup: Put 20 grams of high-gluten flour into 100 grams of water and stir to form a thin batter without lumps, then put it in a boiling pot and heat it over low heat, stirring continuously to form a viscous batter, and let it cool for later use. The soup I made was not put in the refrigerator, but used after it was slightly cooler. I always do this, and the bread is very soft.
2.
Use the bread machine according to the principle of putting liquid first, then solid, put 80 grams of milk, 20 grams of egg liquid, 105 grams of soup, 250 grams of high-gluten flour, 40 grams of sugar, 2 grams of salt, and 4 grams in the bread bucket. yeast. Put the sugar and salt diagonally, slide out a groove in the middle of the flour with your fingers, and put the yeast powder in. Start the bread maker kneading program, 20 minutes.
3.
After the first 20 minutes of kneading, put the softened butter in the bread bucket and start the kneading process for an hour and a half. It will not take so long in the summer to ferment.
4.
Poke a hole in the middle of the dough with your fingers. If the dough does not rebound or shrink, it means that the fermentation is complete.
5.
Divide the dough evenly into 12 small doses and round them, cover with plastic wrap and let stand for 15 minutes.
6.
Take a small agent, roll it into a beef tongue shape, put the bean paste filling on one end, then roll it up and pinch both sides tightly.
7.
I did everything one by one. I put half of the bean paste and half without filling. The procedure is the same. Line a baking tray with greased paper, place the bread, and put it in the oven for secondary fermentation, about 40 minutes.
8.
The dough after the second fermentation is twice as big.
9.
Brush the surface of the dough with whole egg liquid.
10.
On the dough with red bean paste filling, cut it three times with scissors on the surface, so as not to expose the filling, and then sprinkle the coconut paste. Sprinkle white sesame seeds on the dough without fillings.
11.
Preheat the oven for 10 minutes in advance, put the baking tray on the second level of the oven, turn on the heat to 180 degrees, lower the heat to 160 degrees, and bake for 20 minutes. Observe at any time during the baking process, and the color will start after about six to seven minutes. Cover the surface with a layer of tin foil to prevent it from baking. The specific operation also depends on the temper of your own oven.
12.
The baked bread is just right in color.
13.
Put the bread on the drying rack to cool, as shown above. It's really soft and delicious bread.
14.
Continue to enticing beautiful pictures.
15.
One more piece.
Tips:
The bread made with soup seeds is particularly soft. Put the cold bread in a fresh-keeping bag and seal it without putting it in the refrigerator. It tastes best the next day and can be kept fresh for three days in summer.
