Main ingredients:
High-gluten flour: 200g; Whole wheat flour: 50g; Wheat germ: 30g; Water: 100g; Brown sugar: 35g; Salt: 3g; Yeast: 3g; Red wine lees: 50g; Old dough: 200g.
Auxiliary materials:
Red bean paste filling: 150g; Pork floss: 20g; Salted egg yolk: 4; Sesame seeds: appropriate amount.
Taste: Sweet; Process: Baking; Time: Several hours; Difficulty: Ordinary.
Detailed Steps for Cooking Red Bean and Pork Floss Soft European Bread with Red Wine Lees
Put the salted egg yolk in the oven and bake until cooked, then crush it
Add pork floss and mix well (actually, only pork floss is needed, but I used the 4 leftover salted egg yolks to consume them)
Mix all the ingredients in a mixing bowl, including old dough (100g high-gluten flour, 100g water, and 1g yeast), and knead until the dough can be stretched into a thin film
Let the dough ferment in a warm place until it doubles in size
Gently deflate the dough, divide it into 3 small doughs of 25g each, and divide the rest into 3 equal parts. Roll them into balls and let them rest for 20 minutes
Roll one large dough into a rectangular shape
Put red bean paste and pork floss on top of the dough
Roll it up from top to bottom and shape it into an olive shape
Roll the small dough into a long strip, and stick sesame seeds on it
Cut it open
Spray some water on the dough, and then place it on the bread for decoration
Put a tray of hot water in the oven, and let the dough ferment inside until it doubles in size again
Preheat the oven to 200 degrees Celsius, and bake on the middle rack for about 20 minutes. After baking, immediately remove from the oven and let it cool on a cooling rack
Finished
