Toast with Red Bean Paste in Soup

Name: Toast with Red Bean Paste in Soup
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 280g Flour; 29g butter; 30g White sugar; 2g salt; 3g yeast; 55g Whole egg liquid; 145g water; Some Red bean paste; a little Milk biscuits

by Sheep kitchen

5.0 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

3

The taste of this red bean paste bread is good, that is, when I served the second serving, I chose the low-temperature fermentation program and went out to buy an ice cream scoop. I wandered around for nearly two hours. When I came back, I found that the barrel was full, so hurry up. I deliberately applied a little bit of strength when brushing the egg mixture, the creamy crumbs, and the egg mixture. It felt good, and there was no sign of discouragement, and I quickly entered the baking process. The bread was baked, and the aroma permeated the whole room. My husband came back and put on slippers. The first sentence was: Are you baking bread again? I said yes. He asked me if I was going to take it home for my grandma tomorrow. She had a bad tooth, so she had to eat something like this...
In the room, the freshly baked bread continuously exudes its aroma. In the kitchen, two people prepare dinner together, and then they eat and talk together... happiness, nothing else!

Ingredients

280g Flour
29g Butter
30g White Sugar
2g Salt
3g Yeast
55g Whole Egg Liquid
145g Water
Some Red Bean Paste
a little Milk Biscuits

Toast with Red Bean Paste in Soup

1. Making soup: add 100 grams of water to the pot, add 20 grams of bread flour and stir well, put it on the fire and heat it up on a low heat

Toast with Red Bean Paste in Soup recipe

2. Stir while heating until a paste is removed from the heat and let cool

3. After cooling the soup, put it in the bread bucket, put the eggs, and then put 45 grams of water

4. Put in bread flour, white sugar in one corner, salt in the opposite corner, and yeast powder in the middle

5. Start the "imix" program to start kneading. After a program is over, add softened butter. Start another "imix" program to continue kneading

6. At the end of the program, the dough is very smooth, check the state of the dough, you can pull out a very smooth and tough glove film

7. Round the dough

8. Cover with plastic wrap and proof for one and a half hours (if enough time, it is best to send to 2 times the size)

9. Exhaust the air in the dough and divide it into three equal parts. Cover with plastic wrap and relax for 15 minutes

10. Take a portion and press it flat, roll it out, into a rectangle, turn it over, and thin the bottom edge

11. Spread a layer of red bean paste evenly, don't wipe the bottom edge

12. Roll up from top to bottom, as tight as possible, pinch tightly at the interface

13. Complete three doughs in sequence, put them in the bread bucket, flatten them, close the lid, and select "yogurt/low-temperature fermentation"

14. Ferment to 8 minutes full. (It was accidentally, some of it has been sent.) Brush the egg liquid and sprinkle the milk biscuits

15. Close the lid and select the "bake" program, 45 minutes, medium burnt color

16. The bread is baked

17. Take it out and put it on the grill to dry to the palm temperature, then put it into a fresh-keeping bag and seal it for storage. Cool thoroughly before slicing

Tips:
The soup can make the bread softer and slow down aging. It mainly relies on the effect of gelatinized starch, and the leftover rice porridge, rice soup, and soy milk are all good soup ingredients.