Recipe: Sweet red bean bag

Home Cooking Recipe: Sweet red bean bag

Notes:

For example, it is purely an accident! ! ! In fact, I wanted to make honey bean bread, and suddenly found that it was low-powder, so I learned Wang Guangguang's formula, and changed it tactfully into this shape. The taste is very good, soft and chewy! Later, I tried to use ordinary flour. I used yogurt and noodles, and the taste was great! Ordinary flour and yoghurt are common at hand, so the choice of materials is more convenient, you can do it at any time! There is also an important part of keeping the honey bean bag fluffy, which is refrigerated fermentation! Refrigerated fermentation! Refrigerated fermentation! There are many recipes for red bean bags, and the sisters have no innovation, just records. However, the amount of materials used in the formula is different, and the other steps are very detailed. Please look carefully and start doing it! Welcome to correct me and provide suggestions for improvement ????https://www.xiachufang.com/recipe/101753473/Wang Guangguang's link

Ingredients:

Steps:

  1. Home Cooking Recipe: Pour all the materials, first liquid and then solid, into the bread machine in sequence, and use a kneading procedure for 20 minutes to form a smooth dough (soft and hard). Yogurt and flour can be reserved for 10 to 20 grams, adjusted according to the consistency. If you use ordinary flour, it is recommended that the dough be soft and the taste will be fluffy. Emphasize that you don't have to take out the film, you can do a face-to-face program in 20 minutes.

    Pour all the materials, first liquid and then solid, into the bread machine in sequence, and use a kneading procedure for 20 minutes to form a smooth dough (soft and hard). Yogurt and flour can be reserved for 10 to 20 grams, adjusted according to the consistency. If you use ordinary flour, it is recommended that the dough be soft and the taste will be fluffy. Emphasize that you don't have to take out the film, you can do a face-to-face program in 20 minutes.

  2. Home Cooking Recipe: After a kneading procedure, remove the dough, put it into a fresh-keeping bag, seal it (pay attention to reserve space for the dough to ferment and swell), and put it in the refrigerator for about 8 to 24 hours. The dough can be expanded 1.5 times. The time is short, the dough is not fermented, and the time is too long to become sour. (Some parents report that the fermentation is fast, it doesn't take so long, the pro can adjust the refrigerating time according to the degree of dough expansion.) I have tried 4 hours, which is also very good.

    After a kneading procedure, remove the dough, put it into a fresh-keeping bag, seal it (pay attention to reserve space for the dough to ferment and swell), and put it in the refrigerator for about 8 to 24 hours. The dough can be expanded 1.5 times. The time is short, the dough is not fermented, and the time is too long to become sour. (Some parents report that the fermentation is fast, it doesn't take so long, the pro can adjust the refrigerating time according to the degree of dough expansion.) I have tried 4 hours, which is also very good.

  3. Home Cooking Recipe: Take out the dough, warm it up slightly, sip a few times, try not to add dry powder, unless it is soft and sticky, a little pounce. As shown in the figure, it is a refrigerated dough and the tissue after it is opened.

    Take out the dough, warm it up slightly, sip a few times, try not to add dry powder, unless it is soft and sticky, a little pounce. As shown in the figure, it is a refrigerated dough and the tissue after it is opened.

  4. Home Cooking Recipe: The dough was then evenly divided into 9 portions, rounded and allowed to stand for 15 minutes. Now the temperature is high, and the proofing time is short. It is estimated that you should wake up for a while in the winter.

    The dough was then evenly divided into 9 portions, rounded and allowed to stand for 15 minutes. Now the temperature is high, and the proofing time is short. It is estimated that you should wake up for a while in the winter.

  5. Home Cooking Recipe: Put the skin in order, put the honey beans, and pack them. Honey beans can be made by themselves or by the finished product. I use the Jingri brand honey beans, which is slightly sweet.

    Put the skin in order, put the honey beans, and pack them. Honey beans can be made by themselves or by the finished product. I use the Jingri brand honey beans, which is slightly sweet.

  6. Home Cooking Recipe: All wrapped up, put in the baking tray, leave a good gap.

    All wrapped up, put in the baking tray, leave a good gap.

  7. Home Cooking Recipe: Put it into the oven and ferment it for about 20 to 30 minutes. After fermentation, apply a tarpaulin (you can also press the baking pan directly), press another baking pan on it and bake it.

    Put it into the oven and ferment it for about 20 to 30 minutes. After fermentation, apply a tarpaulin (you can also press the baking pan directly), press another baking pan on it and bake it.

  8. Home Cooking Recipe: Oven 180 degrees, bake for 30 minutes. The specific time should be adjusted according to the temperature of the oven. Hey, empty, roasted red bean bag pressed underneath! ????

    Oven 180 degrees, bake for 30 minutes. The specific time should be adjusted according to the temperature of the oven. Hey, empty, roasted red bean bag pressed underneath! ????

  9. Home Cooking Recipe: Coming soon, take off the baking tray above, come one, so tempting ????

    Coming soon, take off the baking tray above, come one, so tempting ????

  10. Home Cooking Recipe: Take out the cool net, cool it, seal it, and have a vacuum storage box. If you can't eat it, just reduce it, or just freeze it. When you eat it next time, you can directly heat it by microwave. Store at room temperature, microwave before eating for 10 to 15 seconds, then the taste will be restored to fluffy, cold taste will be hard, like a meat pinch.

    Take out the cool net, cool it, seal it, and have a vacuum storage box. If you can't eat it, just reduce it, or just freeze it. When you eat it next time, you can directly heat it by microwave. Store at room temperature, microwave before eating for 10 to 15 seconds, then the taste will be restored to fluffy, cold taste will be hard, like a meat pinch.

  11. Home Cooking Recipe: This is made from ordinary flour and the internal organization is very fluffy. Summary fluffy reasons: 1. Yogurt and noodles, 2. Soft dough, 3. Refrigerated fermentation.

    This is made from ordinary flour and the internal organization is very fluffy. Summary fluffy reasons: 1. Yogurt and noodles, 2. Soft dough, 3. Refrigerated fermentation.

  12. Home Cooking Recipe: Take a look. This is made of low-gluten flour.

    Take a look. This is made of low-gluten flour.

  13. Home Cooking Recipe: Take a risky shot, don't fall off! ????

    Take a risky shot, don't fall off! ????

  14. Home Cooking Recipe: Eat one for breakfast, hungry than bread

    Eat one for breakfast, hungry than bread

  15. Adventure again

Tips:

1. Please read the tips and instructions in the steps carefully! ! ! 2. Both the low-gluten flour and the ordinary flour can be used, and the nuances of the taste can be neglected. If you are a Virgo, it is recommended to try with a low powder, and feel it will be softer. 3. Fluffy conditions - yogurt and pasta dough are soft and chilled.


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