Main ingredients:
High-gluten flour: 300g; Yeast: 4g; Granulated sugar: 45g; Salt: 4g; Milk powder: 12g; Egg liquid: 35g; Milk: 170g; Butter: 30g.
Auxiliary materials:
Red bean paste: appropriate amount.
Taste: Sweet; Process: Baking; Time-consuming: Several hours; Difficulty: Ordinary.
Steps for making Red Bean Paste Toast
Prepare all the ingredients
Put all the ingredients except butter and red bean paste into the bread bucket, and then put the bucket in the Dongling bread machine. I chose the “ordinary bread” program, which can be used to knead and ferment the dough.
When the dough can be stretched into a thick film, add softened butter and continue to knead the dough. In summer, it is recommended to open the lid of the bread machine to knead the dough. This can also release some of the heat and prevent the dough from fermenting too quickly before it forms gluten.
When the dough can be stretched into a thin and transparent film, poke a hole with your finger and the edge is smooth. The kneading is finished. My dough still needs some time, so I knead it for another 5 minutes.
Round the dough and put it in the bucket, cover it and let it ferment.
When the dough is about 2.5 times its original size, dip your finger in flour and poke a hole in the top. If it doesn’t collapse or shrink back, the fermentation is successful.
Take out the dough and put it on the kneading pad, exhaust it, and let it relax for 3 minutes.
Roll the dough into a rectangular sheet about 5mm thick.
Spread a layer of red bean paste in the middle.
Fold the two sides of the blank dough in the middle, and then spread another layer of red bean paste on top.
Roll it up from top to bottom, with the sealed side facing down.
Remove the stirring rod and put the red bean paste bread roll into the bread bucket, so that the bottom of the bread baked will not have large holes. Reset the program and select the “fermented yogurt” program. Stop the fermentation when the dough has risen to twice its original size.
Select the “bake” program for 45 minutes.
The bread is baked and the fragrance fills the room.
Immediately pour the baked bread onto a cooling rack, let it cool naturally, and then seal it in a bag for storage. Slice and serve. This bread is not beautiful, let’s take a beautiful angle to shoot it later.
Look, the appearance of this bread is still pretty good.
After slicing, it is very soft and the texture is good.
