Recipe: Bean roll bread

Home Cooking Recipe: Bean roll bread

Notes:

Frequently asked questions, here to answer the answer, convenient for you to view Kazakhstan :) Q: According to the formula of your perfect hurricane cake, why is it retracted? Why is it collapsed? Why do you feel wet in the middle? A: Insufficient protein transmission, or uneven protein emission, unstable protein foam, and high protein temperature may cause hurricane retraction. If the protein is in place, it may be because the method is not correct when stirring, resulting in protein defoaming. Do not open the oven door freely during the baking process, especially when the cake is expanding, otherwise it will cause the cake to shrink. If the middle of the cake is very moist, it may not be cooked. According to the temperature characteristics of the oven, extend the baking time or increase the temperature of the oven. Q: Why does the cracking of the fragrant buns when they are baked? A: If the baking temperature is too high and the grease in the dough is too much or too little, it may cause the cracking of the biscuit when it is baked. Please adjust the temperature and the amount of vegetable oil according to the actual situation. Q: When I am doing pizza, because it takes a long time to make the cake bottom, can I do a few more freezes at a time, and then thaw and then roast when I eat? A: Yes, you can do this: Prepare the ingredients according to your needs, follow the basic process of making the bottom of the cake and cook the cake at room temperature for 20 minutes (see steps 1-10 of the tuna ham pizza production process). Place the bottom of the cake directly into the oven and bake at 165 degrees for 15 minutes. After cooling, it is wrapped in plastic wrap and placed in the refrigerator for freezing. The frozen cake bottom can be kept for about 2 weeks. Before eating, take the bottom of the cake out of the refrigerator, do not need to thaw, directly apply pizza sauce, sprinkle with stuffing, cheese, etc., and bake the pizza. With this method, you can bake N cakes in advance. When you want to eat PIZZA, take one out and do pizza, which can save the process of repeated kneading. Q: I want to buy an oven. I don't know what brand to choose. You recommend one (or: I have a look at the XX and XX ovens, which is better, you can choose it for me!) A: I am really sorry. Regarding the purchase of the oven, I can only provide some basic advice (such as capacity, function, details here), and there are many ovens on the market that meet the basic needs of baking. Choose the price and preferences you can afford. I am not specializing in ovens. I am like you in the oven on the market. Most of them have not been used. It is not objective to say which oven is good or not. Q: When you knead the dough, what is the flaw in the dough into a regular rectangle? Why do I have a shape that is hard to read every time? A: From the middle to the direction of the four corners, it is easy to form a relatively regular rectangle. The most important thing is to practice more and the intensity should be even. Q: When using water in the formula, can I use milk instead? (Or milk can be replaced by water?) A: Normally it is ok, but it is not recommended, sometimes it will affect the balance of the formula. Moreover, if there is already milk powder in the formula, the effect is the same as that of milk. It is not necessary to replace the water with milk, because it does not add much milkiness to the finished product. If you must replace it, please note that although milk and water are liquids, their composition is quite different. In addition to water, milk also has fat, non-fat solids (usually about 9 to 12% in milk), so if you change the milk into water, the amount of water is less than that of milk. Conversely, if you change the water into milk, the amount of milk used is more than water. Q: I use breadmakers to make bread. Can you tell me how long it takes? How many minutes can you reach the expansion phase, and how many minutes can you reach the full stage? A: Different dough moisture content, dough size, and type will affect the time of the noodles. It is impossible to have a fixed answer. If someone tells you that no matter what the dough is, use the bread machine for XX minutes to reach the expansion stage. He must be nonsense. Why not test it yourself? After each stirring for a while, rub a piece of dough out to check the strength of the film. If it is not enough, continue to stir. If it is enough, stop stirring. The method of detecting the strength of the film is the same as that of the hand-made noodle~~ Q: Where did you buy the white, green chopping board? what is the material? I like it very much and I want to buy one. A: The one that I bought at Wal-Mart, the biggest one I bought for the convenience of pasta, is less than 60 yuan, plastic material. Q: Is yeast, baking soda and baking powder the same? Can I buy only one of them? A: Their role is quite different. Yeast is a biological leavening agent, which is used to ferment the dough by the action of yeast. Yeast releases carbon dioxide during the breeding process and produces complex aromatic substances that are also a source of bread flavor. Therefore, to make regular bread, yeast must be used as a leavening agent. Both baking powder and baking soda are chemical leavening agents. It works quickly and does not require the long fermentation process of yeast. The baking powder is a composite leavening agent and is neutral. Baking soda is an alkaline leavening agent. Therefore they are used in different situations and cannot be replaced with each other. When making a chocolate cake, adding baking soda can also make the chocolate darker. Therefore, these three types of leavening agents should be used as a common raw material. Bean roll bread Reference component: 5 Baking: the middle layer of the oven, fire up and down 180 degrees, 15 minutes, to the golden surface of the bread

Ingredients:

Steps:

  1. Home Cooking Recipe: According to the general bread making method, all the bread-making materials are kneaded into dough, and the whole stage of the film can be pulled out, and the fermentation is carried out to 2.5 times at room temperature (about 1 hour at 28 degrees), and the fermentation is good. The dough was drained of air, divided into 5 portions, and kneaded into small round dough for 15 minutes of intermediate fermentation. Detailed details of the kneading and fermentation steps are viewed here.

    According to the general bread making method, all the bread-making materials are kneaded into dough, and the whole stage of the film can be pulled out, and the fermentation is carried out to 2.5 times at room temperature (about 1 hour at 28 degrees), and the fermentation is good. The dough was drained of air, divided into 5 portions, and kneaded into small round dough for 15 minutes of intermediate fermentation. Detailed details of the kneading and fermentation steps are viewed here.

  2. Home Cooking Recipe: Take a middle fermented dough, flatten it, and pack 25 grams of red bean paste.

    Take a middle fermented dough, flatten it, and pack 25 grams of red bean paste.

  3. Home Cooking Recipe: Wrap the red bean paste dough, put it on the chopping board with the mouth down, and grow the oval with a rolling pin

    Wrap the red bean paste dough, put it on the chopping board with the mouth down, and grow the oval with a rolling pin

  4. Home Cooking Recipe: Cut 4 knives vertically on the long oval, do not cut off the head and tail

    Cut 4 knives vertically on the long oval, do not cut off the head and tail

  5. Home Cooking Recipe: Cut the dough and pinch both ends, twisted as shown in Figure 5.

    Cut the dough and pinch both ends, twisted as shown in Figure 5.

  6. Home Cooking Recipe: Put a twisted dough into a single knot, as shown in Figure 6.

    Put a twisted dough into a single knot, as shown in Figure 6.

  7. Home Cooking Recipe: Place the knotted roll into a 10 cc bread tray. After all the doughs have been shaped in turn, the final fermentation is carried out in an environment with a temperature of 38 ° C and a humidity of 80% or more until the dough becomes twice as large (about 40 minutes).

    Place the knotted roll into a 10 cc bread tray. After all the doughs have been shaped in turn, the final fermentation is carried out in an environment with a temperature of 38 ° C and a humidity of 80% or more until the dough becomes twice as large (about 40 minutes).

  8. Home Cooking Recipe: Gently brush the surface of the fermented dough with a whole layer of egg liquid, and feed it into a preheated oven at 180 degrees. Bake for about 15 minutes until the surface of the bread turns golden.

    Gently brush the surface of the fermented dough with a whole layer of egg liquid, and feed it into a preheated oven at 180 degrees. Bake for about 15 minutes until the surface of the bread turns golden.

Tips:

1. If there is no bread tray, you can also put the rolled dough directly on the baking tray. 2, in addition to the use of bean paste, you can also replace it with jujube or other soft fillings you like.


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