Viennese Hummus Bread

Viennese Hummus Bread

by Looking for Peach Blossom Island

4.6 (1)
Favorite

Difficulty

Normal

Time

2h

Serving

2

Today, I will introduce you a kind of iced bread that can be made at home, and the finished product tastes as good as the bakery-Japanese style Viennese bean paste bread.

It is filled with sweet red bean paste and ice-cold chocolate cream. One bite, the outer bread embryo is full of air, the inner filling is sweet and not greasy, it melts in the mouth, and the layer is clear, which is very suitable for eating after refrigeration in summer.

Its production method is not difficult, it consists of a long stick-shaped bread dough and two kinds of fillings. Viennese bread embryo is a typical European bread, mainly composed of milk and eggs. Although the fat content is slightly higher, the taste is particularly soft and not greasy at all. It is much better than the sugar-free and oil-free bread. The soup is added during the production process, and the method of low-temperature refrigeration and delayed fermentation is used to make the finished product taste more moist and Q-bomb, and it will not become aging and hard after a few days.

Let's take a look at the production method with me.

Ingredients: The indicated amount can be used to make 16 pieces of Viennese bean paste bread with a length of about 15 cm.
A. Soup-25 grams of high-gluten flour, 35 grams of boiling water, 0.5 grams of salt.
B. Main dough-350g high-gluten flour, 150g low-gluten flour, 90g white sugar (or 75g white sugar), 15g fresh yeast (or 8g yeast powder), 7g salt, 150g whole egg, egg yolk 60 grams, 60 grams of soup, 120 grams of milk, 180 grams of fermented butter.
C. About 500 grams of red bean paste or red bean paste.
D. Chocolate cream filling: 150 grams of pure white chocolate, 200 grams of unsalted butter, 3 grams of Cointreau (optional).

Molds and tools used:
A. Learn to cook-spatula, egg-beating bowl, mixing bowl, kitchen electronic scale, 11-inch rectangular non-stick mold (for refrigerated fermented dough), large non-stick French stick mold (2), small milk pot (for melting chocolate) ), bread knife, decorating mouth, decorating bag (for squeezing stuffing).
B. Bai Cui——PE4800 cook machine, PE5609 oven.

Viennese Hummus Bread

1. Making soup (one day in advance): Prepare the ingredients for making soup.

Viennese Hummus Bread recipe

2. Pour boiling water, salt and flour together and stir well. After stirring, the temperature of the soup will be 65 degrees. Put it into a fresh-keeping bag and freeze for 20 minutes before use.

Viennese Hummus Bread recipe

3. Make the main dough (one day in advance): Prepare all the ingredients for the main dough. The butter flakes soften at room temperature.

Viennese Hummus Bread recipe

4. Other ingredients are poured into the mixing bucket of the chef's machine.

Viennese Hummus Bread recipe

5. Start the cooking machine and mix at slow speed for 6 minutes, then at medium-high speed for about 3 minutes, until the dough is smooth and doughy.

Viennese Hummus Bread recipe

6. Add the softened butter three times and stir at medium speed for about 6 minutes.

Viennese Hummus Bread recipe

7. Until the butter is completely absorbed by the dough.

Viennese Hummus Bread recipe

8. Cut a piece of dough and pull out a uniform and thin glove film, and the dough is complete.

Viennese Hummus Bread recipe

9. The temperature of the reconciled dough is between 24-26 degrees, put it in a rectangular non-stick mold (serving as a fermentation turnover box), cover with plastic wrap, and ferment for 30 minutes at room temperature 27 degrees.

Viennese Hummus Bread recipe

10. Then flatten the fermented dough, cover it with plastic wrap, and put it in the refrigerator (about 3 degrees) overnight for 16 hours.

Viennese Hummus Bread recipe

11. Take out the refrigerated and fermented dough from the refrigerator, warm it to 16 degrees at room temperature, and divide it into 75 grams.

Viennese Hummus Bread recipe

12. Roll into a long strip, cover and relax for 20 minutes.

Viennese Hummus Bread recipe

13. Then roll the strip into a 15 cm long rod shape, use a cutting knife to make an opening on the surface obliquely, and then put it into the baguette mold

Viennese Hummus Bread recipe

14. Put it in the oven, 28 degrees, 75% humidity, and finally ferment for 1 hour.

Viennese Hummus Bread recipe

15. Brush the surface of the fermented bread with whole egg mixture (except the indicated amount), put it in the middle of the oven, and bake at 160 degrees for 15-20 minutes.

Viennese Hummus Bread recipe

16. I use a household oven. If you use an open stove, heat it up to 200°C and down to 190°C, and bake it for 16 minutes. Different ovens can adjust the baking temperature and duration according to the actual oven temperature.

Viennese Hummus Bread recipe

17. Let’s make the chocolate cream filling while the bread is baking. If you only eat red bean paste, this step can be omitted.

Viennese Hummus Bread recipe

18. Pour the white chocolate into a small milk pan and heat it to 45 degrees to melt.

Viennese Hummus Bread recipe

19. Pour in the butter, cut into small pieces, melt and add Cointreau (you can leave it alone) and stir well. If there is a homogenizer, stir until it is smooth and delicate. If there is no homogenizer, it is beaten with an electric whisk just like me. After stirring, put it into a piping bag and put it in the refrigerator until half-solidified.

Viennese Hummus Bread recipe

20. Take the toasted bread out and let cool.

Viennese Hummus Bread recipe

21. Open at 35 degrees on the side, cut 2/3 of the depth, don't cut it.

Viennese Hummus Bread recipe

22. Squeeze a strip of chocolate cream into the cut bread, and then squeeze a strip of red bean paste.

Viennese Hummus Bread recipe

23. The amount of filling can be based on personal taste. Generally, a 15 cm long bread contains 18 grams of chocolate cream filling and 21 grams of red bean paste filling. Squeeze the filling and it's done.

Viennese Hummus Bread recipe

24. finished.

Viennese Hummus Bread recipe

Tips:

1. Regarding the arrangement of the operation time, for your reference: I made the soup at 3 pm the first day, prepared the ingredients + noodles at 3:30, and fermented the noodles at room temperature for half an hour after making the noodles at 4 o'clock, then 4 o'clock. Half put in the refrigerator and refrigerate overnight for 16 hours. At 8:30 the next morning, take out the dough and continue the operation, relax for 20 minutes + shaping for 10 minutes + final fermentation for 1 hour + baking for 20 minutes + stuffing for 10 minutes, and it is all done at 10:30.
2. What I made is each 15 cm long bread, each dough is 75 grams, and after rolling, a large learn-to-cook French stick mold can hold exactly 6 sticks. If you want to make a 25 cm long one, each dough needs 100 grams. Vienna dough has a high oil content, so the temperature should be controlled between 28-30 degrees during proofing to prevent the fat from melting and exuding.
3. The effects of low-temperature delayed fermentation (refrigeration at 3 degrees, overnight fermentation for 16 hours): 1. The operating time is more flexible and convenient. 2. Increase the flavor of bread. 3. Delay the aging of bread.
4. There are two ovens in my house, and they are used at the same time, making exactly 16 ovens at a time. If the oven at home is small, or there is no baguette mold, you can reduce the ingredients proportionally and make only half of the amount, or make the bread dough round or cupcake shape, and fill it with the filling after cutting it is as delicious.

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