Bean paste bread, how to eat all love, made into a circle shape, is not very cute ^_^※ ※Before the novice, please be sure to read the tips ※ ※ for everyone's tricks: always have a kitchen friend asked me how to save Bread, in order to better keep the bread soft, to be honest, this thing has always caused me a headache, now I found a good way, I want to know the pro please see my Sina Top Weibo http://m. Weibo.cn/5277430755/4015365447091195?sourceType=sms&from=1068095010&wm=3333_1001
In addition to the butter and red bean paste, all the dough materials are placed in the bread machine in turn, first put the liquid, and finally put the flour, dig the pit on the flour, bury the yeast, start the noodles, add the softened butter after 20 minutes, continue to knead the noodles. When the whole stage is reached, the cover wrap is fermented at room temperature.
The fermentation is twice as large, the fingers are dipped in flour, the jack dough is not retracted, and the fermentation is completed.
Remove the dough and squeeze the exhaust, divide into six equal parts, round and cover the plastic wrap for 15 minutes at room temperature. Wait for the time to weigh the bean paste, 25 grams a round and spare.
Take a dough and flatten it, and put in the pre-weighed bean paste.
Close the pinch tightly, down, and gently flatten.
Slowly smash into a slightly longer oval shape, do not use excessive force to prevent the broken bean paste.
Use a sharp blade, carefully cut on the dough, cut into a uniform incision, pay attention to only cut through the upper layer, be sure to slowly, do not cut through, do not operate on the silicone pad, to prevent cutting!
After cutting, roll it up from the side.
After the roll is completed, the roll is rolled into a tube shape with the bottom edge facing down to prevent the opening when the fermentation is started.
Grab both ends and close them in the middle, roll one of them tightly, insert the other one and pinch it tightly.
After all the rolls are placed, put them into the baking tray, separated by a distance, and fermented in an environment with a temperature of 38 degrees and a humidity of 85 degrees. I fermented in the oven and placed hot water under the baking tray.
Fermentation is twice as big (I have some fermentation this time, while I am making bread and grabbing red packets, I am also drunk, and I can’t use it for one thing. I must concentrate on bread.) Take out the egg liquid and send it to the heat. The middle layer of the oven, fired 180 degrees, fired 170 degrees, baked for 15 minutes, and tinned with tin foil when the color was slightly satisfactory.
Baked! Eat one hot, so sweet! Unfinished bread, put it in a vacuum storage box after being put cool, can effectively prevent the bread from drying out, delaying the aging of the bread, and the effect is very good. Link on my kitchen homepage, or Taobao search for 'red leaf shop'.
Everyone is welcome to scan the QR code above, pay attention to the red leaf WeChat subscription number: Hongye love baking. If the kitchen cooks make this bread, what is the problem, welcome to join the baking QQ group exchange discussion, group number: 422,498,010 to verify your full name of the next kitchen, to facilitate communication, thank you for your cooperation. Welcome to Sina Weibo: Hongye Yingjinqiu http://weibo.com/5277430755/profile?rightmod=1&wvr=6&mod=personinfo
1. The dough is slightly sticky, preferably with a machine and a dough. If you are a novice and a handkerchief, please use your patience and you will not stick when you are in place. You can use a hand powder, but if you add a lot of flour, don't ask why the bread is hard. 2. Different flours have different water absorption in different seasons. Please master as appropriate. 3. Don't greedy to put too much bean paste, it is easy to smash the skin to reveal the bean paste, it is not easy to operate, it also affects the appearance. 4. When cutting the incision, it is best not to operate on the silicone pad to prevent accidentally cutting the silicone pad, but don't blame me for not reminding you~