Recipe: Matcha red bean kashida pulp loaf

Home Cooking Recipe: Matcha red bean kashida pulp loaf

Notes:

Named to catch chickens... Fang Zi changed from "Zero-Basic Bread Making Textbook".

Ingredients:

Steps:

  1. Home Cooking Recipe: Pour the milk into the milk pan and heat it to a slight boiling. Turn off the heat and let it dry.

    Pour the milk into the milk pan and heat it to a slight boiling. Turn off the heat and let it dry.

  2. Home Cooking Recipe: Mix the egg yolk and sugar to white, pour the low-gluten flour and matcha powder, and mix well with the egg beater.

    Mix the egg yolk and sugar to white, pour the low-gluten flour and matcha powder, and mix well with the egg beater.

  3. Home Cooking Recipe: Pour a small amount of milk into the egg yolk paste several times and mix well

    Pour a small amount of milk into the egg yolk paste several times and mix well

  4. Home Cooking Recipe: Filter the egg milk back into the pan, cook over medium heat, and stir with the egg beater.

    Filter the egg milk back into the pan, cook over medium heat, and stir with the egg beater.

  5. Home Cooking Recipe: Turn off the heat when the mixture is thick and the color is clear. Cool the pan on ice water. Do a good job of the Cassida plastic wrap and throw it into the refrigerator for use. Stir in 70g honey red beans before use.

    Turn off the heat when the mixture is thick and the color is clear. Cool the pan on ice water. Do a good job of the Cassida plastic wrap and throw it into the refrigerator for use. Stir in 70g honey red beans before use.

  6. Home Cooking Recipe: Ok, let's start making bread. Mix all the ingredients, salt and butter, and add salt and butter until you can pull out a large, tough film.

    Ok, let's start making bread. Mix all the ingredients, salt and butter, and add salt and butter until you can pull out a large, tough film.

  7. Home Cooking Recipe: The surface of the kneaded dough is photographed 360 degrees on the flour and placed in a basin with a plastic wrap to seal the fermentation. The book says that 30 degrees of fermentation is 50 to 60 minutes. In fact, I only sent it for 40 minutes (it seems that it is not enough...

    The surface of the kneaded dough is photographed 360 degrees on the flour and placed in a basin with a plastic wrap to seal the fermentation. The book says that 30 degrees of fermentation is 50 to 60 minutes. In fact, I only sent it for 40 minutes (it seems that it is not enough...

  8. Home Cooking Recipe: If the hand is poked into the hole and it is not retracted, it will be good~ If the retraction is not enough, if the dough is completely collapsed, it will be too much~

    If the hand is poked into the hole and it is not retracted, it will be good~ If the retraction is not enough, if the dough is completely collapsed, it will be too much~

  9. Home Cooking Recipe: Tap the dough to vent, don't force it. Divide into 10 small doughs, re-round into a round shape, and cover the plastic wrap for 15 minutes.

    Tap the dough to vent, don't force it. Divide into 10 small doughs, re-round into a round shape, and cover the plastic wrap for 15 minutes.

  10. Home Cooking Recipe: The dough joint is placed face up on a chopping board with a layer of dry powder and is rolled into an oval shape with a rolling pin. Put the Caska sauce in the upper part.

    The dough joint is placed face up on a chopping board with a layer of dry powder and is rolled into an oval shape with a rolling pin. Put the Caska sauce in the upper part.

  11. Dough up and knead, leaving a small edge

  12. Turn the small side up and knead it, be sure to pinch it.

  13. Dough the dough into the baking tray, put it in the oven for about 20 minutes, the temperature is 35~38 degrees, put a cup of hot water next to it.

  14. After the fermentation, brush the whole egg liquid on the surface of the dough and bake it in the oven for 190 minutes for 15 minutes.

Tips:

10 is too big! ! ! The 28*28 Sanneng local gold can't hold it! ! Baked completely together to go ˊ _ _ _ _ _ early known to halve or two times baked ...


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