Red bean paste hand shredded toast (one fermentation)
Bean paste is often used to make various pastries such as meal bags, toast, steamed buns and flower rolls. It is sweet and delicate, fluffy and soft, nutritious and delicious, and is deeply loved by family members.This formula is the dosage of two 450g toast.1. The baking time and temperature shall be adjusted according to the oven.2. During the baking process, the bread surface can be covered with a layer of tin paper if the color is satisfactory.3. The amount of milk should be increased or decreased according to the size of eggs and the water absorption of flour.4. The water method (instant noodle method) is used to knead all the materials in the main ingredients except yeast, salt and oil into dough. After a long time of standing, the flour can fully absorb water and naturally form gluten, which can greatly shorten the kneading time and is very beneficial to kneading the film.
Step 1 . Mix all the ingredients except yeast, salt and corn oil in the main ingredients, knead them until there is no dry powder, cover them with fresh-keeping film, and let them stand at room temperature for more than 30 minutes or put them into the refrigerator for refrigeration (instant noodles) for one night.
Step 2 . After a long time of standing, the dough naturally forms gluten. Without kneading, you can directly pull out a large film with a little thickness and very toughness by hand. After taking out the dough, first add yeast, knead until the yeast dissolves without particles, then add salt, knead until the salt dissolves, and finally add corn oil, knead until it is fully expanded. At this time, the surface of the dough is smooth and delicate, and a thin and unbreakable film (glove film) can be pulled out.
Step 3 . The dough is divided into 2 equal parts without fermentation, and covered with plastic wrap to relax for 15 minutes.
Step 4 . Take a dough, roll it into rectangular pieces, and put a layer of bean paste stuffing in the middle of the pieces.
Step 5 . Fold the left and right patches in the middle.
Step 6 . Fold it up and down into three folds.
Step 7 . Roll the dough open and long, gently press a dividing line with a scraper at 1/3 of the upper end of the dough, and evenly cut 8 equal parts with a scraper below the dividing line.
Step 8 . Twist the two adjacent strips in a group.
Step 9 . Roll it from top to bottom to the tail, close it down, and put it into the toast mold. The other side is finished in the same way.
Step 10 . Cover the lid, ferment until 9 minutes is full, and brush a layer of egg liquid on the surface.
Step 11 . Put it into the preheated oven, the lowest layer, heat it up and down, bake it at 130 degrees for 40 minutes (the time and temperature are determined by your oven), and cover it with tin foil when baking for about 10 minutes to prevent the surface from being too dark.
Step 12 . Take it out immediately after baking, gently shake the mold, demould, and put the side buckle on the cooling net to cool slightly (to avoid collapsing the waist and roof).
Step 13 . When there is residual heat, put it into fresh-keeping bags for sealing and preservation.
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