Chinese Food
Bread with bean sauce
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The bread part of this bread can be made into milk toast, bean paste bread, ham sausage bread, meat loaf, etc. As long as you learn how to make bread, what kind of stuffing is it? The last thing I make is a small bun with 30g dough and 9g bean paste filling. You can adjust the dosage. Double the recipe to make a toast of about 450g
Cooking ingredients
Cooking Steps
Step1:Pay attention to the feeding sequence A kind of Add warm milk. Put salt in the lower left corner and sugar in the upper right corner. Knock in the egg (reserve a little egg white and brush the bread). Pour in milk powder. Pour in high gluten flour. Finally dig a pit in the middle and pour in yeast. Yeast will not contact with milk. After kneading for 40 minutes, add the butter softened at room temperature and continue kneading for 40 minute
Step2:Ferment to about 2.5 times the volume. Poke the dough with your fingers. The dough will not rebound. (the fermentation temperature is suggested to be below 45 ℃
Step3:Take out the fermented dough. Knead the dough and exhaust. Divide it into seven parts on average. That is to say, I made seven at last
Step4:One 30g dough and one 9g red bean past
Step5:Pat the flat dough a little. Close up and squeeze tightly. Be careful not to let the air in one place be particularly thin. Otherwise, the stuffing will be exposed after baking. You can't pack too much stuffing. It will show stuffin
Step6:Spread tarpaulin or oil paper on the baking tray. Cover with a layer of plastic bag or plastic film. Ferment in the oven for about 30 minutes
Step7:Ferment to 1.52 times the size. Take out the baking tray and brush the egg white liquid (or not. Brush the color better. I didn't brush it). Preheat the lamp for 5 minutes at 180 ℃ and then put it into the baking tray. Heat the middle layer up and down for about 15 minutes. Pay attention to cover the tin paper immediately once the color is applied during baking to prevent over coloring or even scorchin
Step8:Delicious Dousha bread is out of the pot. Taste i
Cooking tips:Milk can be replaced by water. Bread made with water doesn't swell as much as bread made with milk when baking; the inner filling is not easy to be added too much and too wet, which is easy to cause open filling; if milk powder is not added, it can be added with the same amount of flour; the amount of sugar can be increased or decreased as appropriate; butter needs to be softened at room temperature in advance; bread needs to be fermented twice. Don't ignore the second fermentation to make a failure. There are skills in making delicious dishes.
