Recipe: Bean paste marble toast

Home Cooking Recipe: Bean paste marble toast

Notes:

Formulated for a 450g toast mold

Ingredients:

Steps:

  1. Home Cooking Recipe: Knead the dough except the butter to the extended stage where the thick film can be pulled out, and then add the butter to the full stage to pull out the thin and tough film.

    Knead the dough except the butter to the extended stage where the thick film can be pulled out, and then add the butter to the full stage to pull out the thin and tough film.

  2. Home Cooking Recipe: Knead the dough flat, put it in a fresh-keeping bag, and put it in the refrigerator for about an hour.

    Knead the dough flat, put it in a fresh-keeping bag, and put it in the refrigerator for about an hour.

  3. Home Cooking Recipe: During the freezing of the dough, we put the bean paste into a small fresh-keeping bag and thinned it to a length and width of about 20 cm.

    During the freezing of the dough, we put the bean paste into a small fresh-keeping bag and thinned it to a length and width of about 20 cm.

  4. Home Cooking Recipe: Take out the frozen dough and knead it into a rectangle that is twice as large as the bean paste. Pay attention to dusting and anti-sticking.

    Take out the frozen dough and knead it into a rectangle that is twice as large as the bean paste. Pay attention to dusting and anti-sticking.

  5. Home Cooking Recipe: Then put the bean paste in the middle of the dough

    Then put the bean paste in the middle of the dough

  6. Home Cooking Recipe: Wrap the bean paste with the dough

    Wrap the bean paste with the dough

  7. Home Cooking Recipe: Carry out the first vertical split, this time can be slightly longer

    Carry out the first vertical split, this time can be slightly longer

  8. Home Cooking Recipe: Then divide the dough into three equal parts and fold the top down

    Then divide the dough into three equal parts and fold the top down

  9. Home Cooking Recipe: The dough below is folded up and finished after the first three folds. Put the dough into the fresh-keeping bag and put it in the refrigerator for about 10 minutes to relax.

    The dough below is folded up and finished after the first three folds. Put the dough into the fresh-keeping bag and put it in the refrigerator for about 10 minutes to relax.

  10. Home Cooking Recipe: Take out the loose dough for the second time

    Take out the loose dough for the second time

  11. Home Cooking Recipe: The second time we folded the dough into four layers. So the dough is roughly divided into 8 equal parts, and the 1/8 dough is folded down.

    The second time we folded the dough into four layers. So the dough is roughly divided into 8 equal parts, and the 1/8 dough is folded down.

  12. Home Cooking Recipe: The remaining part is folded up

    The remaining part is folded up

  13. Home Cooking Recipe: Then fold the dough in half and complete a 40% fold to continue to pack in the fresh-keeping bag.

    Then fold the dough in half and complete a 40% fold to continue to pack in the fresh-keeping bag.

  14. Home Cooking Recipe: The loose dough is taken out and the length is about 40 cm.

    The loose dough is taken out and the length is about 40 cm.

  15. Home Cooking Recipe: Width is about 12 cm

    Width is about 12 cm

  16. Home Cooking Recipe: Use a sharp knife to cut the dough into 8 pieces, one for each group, with the cut surface facing up.

    Use a sharp knife to cut the dough into 8 pieces, one for each group, with the cut surface facing up.

  17. Home Cooking Recipe: Press the tops of the four sets of dough roughly

    Press the tops of the four sets of dough roughly

  18. Home Cooking Recipe: Then 1 pressure 2

    Then 1 pressure 2

  19. Home Cooking Recipe: 3 pressure 2

    3 pressure 2

  20. Home Cooking Recipe: 3 pressure 4

    3 pressure 4

  21. Home Cooking Recipe: Repeat the above steps to become four strands. Everyone should pay attention to the order of knitting is from left to right.

    Repeat the above steps to become four strands. Everyone should pay attention to the order of knitting is from left to right.

  22. Home Cooking Recipe: Then turn the braided dough over and fold the two ends in the middle.

    Then turn the braided dough over and fold the two ends in the middle.

  23. Home Cooking Recipe: Flip over again

    Flip over again

  24. Home Cooking Recipe: Loading mold

    Loading mold

  25. Home Cooking Recipe: Fermentation to nine minutes at a temperature of 36-37 and a humidity of 75%

    Fermentation to nine minutes at a temperature of 36-37 and a humidity of 75%

  26. Home Cooking Recipe: Preheat the oven to 180 degrees, bake the lower layer for about 45 minutes, and cover the tin foil in the middle to prevent the color from being too dark.

    Preheat the oven to 180 degrees, bake the lower layer for about 45 minutes, and cover the tin foil in the middle to prevent the color from being too dark.

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