Wheat and bean paste bread-You Are Foodie

By Evelyn
22

Wheat and bean paste bread

Wheat bean paste bread is not only good-looking, but also super soft. The proportion of eggs in the recipe is larger than that of ordinary bread. This is the softness of the bread. The soft bread wrapped with bean paste in the middle is really delicious. If you don't believe it, try it!

Main Ingredients

Auxiliary Ingredients

White sesame 20 g

Don't cut the middle of wheat ears

Step 1 . Except for butter, put all materials into the bread bucket according to the liquid first and then the solid. Dig a hole diagonally above the flour, put salt and yeast respectively, and cover the flour to start the first flour mixing procedure

Step 2 . After the first dough mixing procedure, put the butter softened at room temperature and start a dough mixing procedure again

Step 3 . After the second dough mixing procedure, the dough can be detected, and the thin hand film can be pulled out, which is not easy to break

Step 4 . Make smooth dough for the first fermentation

Step 5 . Fermentation 2.5 times small and large

Step 6 . After exhaust, evenly divide into six small dough circles (about 90g)

Step 7 . Rub six 30 grams of bean paste stuffing, cover them with plastic wrap, and wake up for 15 minutes

Step 8 . Take a portion of the dough and roll it into rectangular pieces

Step 9 . Then take another portion of bean paste stuffing and spread it with fresh-keeping film on the top and bottom and roll it into a rectangle slightly smaller than the dough

Step 10 . Gently transfer the bean paste onto the dough, leaving the excess part

Step 11 . Roll it up from bottom to top, and brush a layer of honey water on the surface

Step 12 . Put it into the baking pan with sesame seeds

Step 13 . Wrap a layer of white sesame seeds evenly

Step 14 . Press it slightly and cut it with scissors at about 45 degrees to cut out the ears of wheat

Step 15 . Cut it into ears

Step 16 . Make the others in turn and put them into a warm place with a certain humidity for secondary fermentation

Step 17 . The fermentation is good, the oven is preheated, and then the middle layer is roasted up and down 160 degrees for 20 minutes. If you are satisfied with the coloring halfway, you can cover it with tin foil

Step 18 . The baked ears of wheat are baomeida

Step 19 . Finished product drawing

Step 20 . Finished product drawing

Step 21 . Finished product drawing

Step 22 . Finished product drawing

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