Improved < mugwort red bean bread&> Matcha and red beans are perfect match. The windy bread is soft and soft, and most of it contains a lot of cream. This softness can also be achieved without adding cream or other oils. Finished product reference: 8 ============================================== The Oil Free & Cream Low Fat Snack Menu is constantly updated: https://www.xiachufang.com/recipe_list/95191/
Pour 125g of high-gluten flour into the pot, the yeast and sugar are poured to one side, and the matcha powder is poured on the other side.
Warm milk is poured over the yeast to dissolve it
Mix evenly without dry powder with a spatula
Add the remaining 125g of high-gluten flour and salt
Move to the panel and continue to beat the dough to the expansion stage (the dough is pulled to the left and right sides to see the finger)
Roll into the basin
Cover with plastic wrap for about 40 minutes for about 25 minutes.
Prepare red bean paste for use (you can do it yourself or use it on the market. It is recommended to do it yourself, the sweetness can be adjusted by yourself)
Confirm with your fingers whether the fermentation is complete
After the dough is vented, take it out of the bowl, divide it into 8 parts and roll it, cover it with plastic wrap, and let it stand for 10 minutes.
Knead the dough into an oval or a circle
Fill in the right amount of red bean paste
Knock tightly, close your mouth
Plastically formed oval egg
After the 8 doughs are shaped, they are placed on a baking sheet with baking paper.
The plastic wrap is covered and the second fermentation is carried out for about 20 minutes in a humid place of about 40 degrees. It can be fermented in the oven like this, and a cup of hot water is placed underneath to make steam.
Fermented dough, cut out two lines with water-stained scissors (this shape is free, this step can also be done before the second fermentation)
Put it into the oven that has been preheated, fire it at 180 degrees for 8~10 minutes, and then tint it.
Take out the cooling. It is also delicious to eat hot! !
PS: Put more bean paste on it! ! !
1. Matcha powder has an effect on the water absorption of the dough and the greenness of the finished product because of the type and grade. It is generally about 7~10g. I use Yunlong Matcha Powder. 2. Bean paste can be used directly or directly with commercially available red bean paste. If you want to adjust your sweetness yourself, it is more appropriate. The filling can also be used to put granulated red beans or other fillings. 3. Model this and let it play. 4. At the beginning of the dough, the dough must be very wet and sticky and rough, but the flour should not be easily added. The more smooth the dough will be, the smoother it will be. While squatting and slamming, you are not accustomed to hand-picked breadmakers. 5. Please adjust the fermentation time according to your temperature. For example, if your fermentation temperature is 25 degrees, then you will have 40 minutes for the first time and about 32 minutes for the second time. You can count it yourself, but the hair is still based on the finger test to determine if the hair is not good. It is better to pay attention to the moisturizing place during fermentation. For example, it can be placed in the oven, and the cup of hot water can be placed next to it. Confirm a fermentation: poke the flour with your fingers, poke into the dough and then pull away. If the hole is not closed, it means completion. Note: a. If the puncture hole is closed, it means that the fermentation is insufficient, and it takes a little longer to ferment. b. If the dough is soft and inelastic, the hole is almost closed, indicating excessive fermentation. This may be due to excessive fermentation temperatures or too long a time. This kind of dough can no longer be used to bake bread. It can be sliced into pizza → → The secondary fermentation temperature should not exceed 40 degrees. 6. Don't heat the milk too much to kill the yeast! 7. Half of the high-gluten flour is added to ensure adequate mixing and does not allow salt to affect the yeast's dissolution. Of course, you can also pour all the powders in one go. The yeast is fully dissolved in warm milk and mixed. As long as it does not affect the dissolution and activity of the yeast, you don't have to stick to this step. [Personal test feels that it is better to mix the first half of the high-gluten flour, for reference only. 8. If you want to store for a long time, cool it and put it in the freezer of the refrigerator to freeze it. It can be stored for a long time. It is enough to reheat when you eat or to warm up at room temperature.