Chinese Food
A quick cheese Kwai, honey, red bean flower, hand tofu pudding
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If you are an office worker like me and you happen to love making bread, then you must also face such problems as I often do - usually the time after work at night is not enough to support finishing a stove of bread, unless we sacrifice part of our sleep time. But although it satisfies the appetite, it is harmful to health. Some of the gains are not worth the loss. At this point, a quick fermentation of Kwai bread has become our best choice. Although the first fermentation will be slightly inferior to the second fermentation in taste, if we knead the dough properly and mix the ingredients properly, we can also make very good bread. For example, today's beautiful one-time fermented red bean with buttermilk and hand torn bread. I just simply add in the red bean filling with buttermilk. You see, the simple hand torn bread immediately becomes more outstanding, right? -
Cooking ingredients
Cooking Steps
Step1:Let's prepare the filling first. It's a fermentation. It's too late to prepare the dough after it's kneaded. We mix the softened cream cheese, milk powder and sugar until smooth. Weigh 40 grams of red bean for use. If the cheese doesn't soften well in the cold weather, it can be microwaved for about 20 seconds. Don't take too long.
Step2:The main dough materials are kneaded by oil method after use to the stage of near full expansion. The reason for the close is that I use one third of the whole wheat flour. Excessive kneading may cause the gluten inside to cut the gluten. So I am more careful in this situation. When the dough is kneaded, it will stop when it can pull out a large tough film. If you don't like the taste of whole wheat, use high gluten flour. When kneading, please reserve a small amount of milk first and then decide whether to add it according to the water absorption of flour.
Step3:The dough does not need basic fermentation. It is flattened directly and rolled into rectangular thin sheets. The reason why my dough can roll so much is because I knead it in place. So it has good ductility.
Step4:Spread cheese sauce and red beans evenly.
Step5:Roll up the dough from bottom to top. Pinch the mouth tightly. Rub it slightly evenly.
Step6:Cut into eight equal parts.
Step7:Code evenly and evenly into the 6-inch round mold with interval. I put oil paper on the mould in advance to do the anti sticking treatment. You can also brush thin oil on the mould and sprinkle flour to prevent sticking.
Step8:Use the oven fermentation function to carry out the final hair directly. 36 ℃ for about 40 minutes. Ferment to 1.5 or 2 times of the size. Brush milk on the surface and place almond slices.
Step9:Put it in the middle layer of the oven preheated to 180 degrees in advance. Heat up and down. Bake for about 25 minutes. The surface shall be covered with tin paper if the color is satisfactory. Please adjust the temperature and time according to the spleen of your oven.
Step10:The bread is out of the oven. Although the whole wheat flour is added, it is still soft and elastic. It also adds natural wheat flavor. Tear off a piece and taste it while it's hot. The filling of cheese and red bean is rich in milk flavor and moderate in sweetness. It's really soft and sweet. It's delicious until it flies. Save time for basic fermentation and relaxation. We can get a beauty sleep at least one hour more.
Step11:Finished product drawin
Cooking tips:1. When kneading, please reserve a small amount of milk first, and then decide whether to add it according to the water absorption of flour; 2. Please adjust the temperature and time according to the spleen of your oven; 3. If you have enough time, it is better to ferment twice. There are skills in making delicious dishes.
