Recipe: Bean paste marble toast

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• Recipe: Bean paste marble toast

Notes:

When someone goes out to travel, I am going to pick up the bread at home (the original side refers to the teacher's prescription from Xiaoman, slightly modified)

Ingredients:

• High-gluten flour 220g
• Low-gluten flour 55 g
• Milk 135g
• Light cream 15g
• Egg (1 quantity) 50g
• White sugar 26 grams
• Salt 4 g
• 20 grams of butter
• Bean paste 180g

Steps:

1. 

   Put the material other than salt and butter in the main material into the same kind of bread in order, and carry out a dough procedure (20 minutes)

2. 

   Add a salt and butter after the dough finish and continue with a dough procedure

3. 

   Knead the dough to pull out a thin, tough glove film

4. 

   The two doughs are flattened, placed in a fresh-keeping bag, and frozen in the refrigerator for 1 hour.

5. 

   The bean paste is filled into the fresh-keeping bag, and the growth width is 20cm and the thickness is uniform.

6. 

   The frozen dough is taken out and the size is 2 times that of the bean paste.

7. 

   Put the bean paste in the middle of the dough

8. 

   Fold the dough back and wrap the bean paste

9. 

   First open

10. 

    Then make a three-fold, first fold back one side

11. 

    The other side is also folded back, and then the fresh-keeping bag is placed in the refrigerator for 15 minutes of relaxation.

12. 

    Opened a second time after removal

13. 

    Fold the dough 1/4 down

14. 

    The rest is folded back and the mouth is pinched

15. 

    Then fold the dough in half and put it in a fresh-keeping bag and let it freeze for 10 minutes.

16. 

    After relaxing, spread the dough again, about 40cm in length and 12cm in width.

17. 

    Divide the dough into 8 pieces evenly

18. 

    Each pair is a group, cut face up

19. 

    Start to make 4 strands, squeeze the top of the dough slightly, the first one is pressed

20. 

    The third article is the second

21. 

    The third article is the fourth

22. 

    Repeat the above steps so that the rest are compiled.

23. 

    Turn over and fold back to the middle

24. 

    In turn, tidy up, the length is not more than the mold

25. 

    Put in 450g toast mold

26. 

    Put a bowl of warm water in the oven and ferment at 37 °C

27. 

    Fermentation to 8.9 minutes, cover, do not need to cover the lid, do not cover, send into the oven, fire up and down 180 degrees in the lower layer of baking for about 45 minutes

28. 

    Immediate release after release

Tips:

The amount of liquid is appropriately increased or decreased according to the water absorption of the home flour.

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