Chinese Food
Shredded bread with bean sauce
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It's the best time to make bread on a warm spring day. Dousha tear bread by hand. No complicated shaping is needed. The bread is wrapped with Dousha. It's eaten a little bit. It's soft and sweet. In this warm afternoon, make a bean paste hand torn bread and share it with friends. The materials can be used to make a 6-inch hollow Qifeng mold for a chef
Cooking ingredients
Cooking Steps
Step1:Add all materials of the main dough except butter into the flour barrel in the order from wet to dry. Separate salt and yeas
Step2:Cook machine, turn on the 1st gear to mix materials. Turn on the 3rd gear to mix dough evenly. Add softened butter. Turn on the 5th gear at high speed to fully expand the dough
Step3:Spread out the dough. Pull out the tough film. Make a bun to this extent
Step4:Take out the dough, make it into a ball, put it into a clean basin, put it into an oven, develop a fermentation stand, ferment at 30 ℃ for 1 hou
Step5:The fermented dough uses a finger dipped in flour to poke a hole. If the hole does not retract or collapse, the fermentation is successful
Step6:Transfer the dough to the operation platform. After fully venting, the dough will form into a dough. Cover the fresh-keeping bag. Wake up for 1520 minutes
Step7:During the wake-up period, weigh the bean paste, put it into the fresh-keeping bag, roll it out, and roll it into a rectangle for standby
Step8:Wake up and roll the dough into a rectangl
Step9:Cut open the fresh-keeping bag containing the bean paste. Spread the bean paste on the doug
Step10:Roll the dough up and dow
Step11:Use a serrated knife to cut the dough into slices of the same thicknes
Step12:Layer by layer, put it into the 6-inch hollow mould with butter applied in advance. The leftover material not wrapped in bean paste can be used to fill the gap
Step13:Put it into the oven to develop fermentation. Ferment at 38C for about 40 minutes. Put a bowl of hot water in the oven to keep the humidit
Step14:Ferment until 8 layers are full. Brush the egg mixture evenly. Preheat the oven at 180 degrees. Bake it at 180 degrees in the middle and lower layers for 35 minutes. Observe the coloring. Cover the tin paper after the coloring is satisfactor
Step15:Shake it out of the oven, cool it to room temperature and seal it with a fresh bag. It can be kept for more than three days. If you can't finish eating, you can freeze it. It can be kept for a mont
Step16:Finished product drawin
Step17:Finished product drawin
Step18:Finished product drawin
Cooking tips:There are skills in making delicious dishes.
