Chinese Food
Soft glutinous red bean toast with purple rice
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This formula. No egg, no milk, little oil and low sugar. The finished product is fragrant with glutinous rice and sweet with red beans. Soft, waxy, sweet and tender make people feel extremely happy. The recipe comes from (professional feel toast) the original recipe is to put purple rice, red beans and walnuts together into the dough for shaping. I changed it to only add purple rice into the dough. The red beans are wrapped and rolled in. In this way, the dough state will be better controlled.
Cooking ingredients
Cooking Steps
Step1:One night in advance to make the middle seed - melt the yeast in water, then add flour, sugar, salt and water to mix until it is 40% gluten, then seal and refrigerate for about 17 hours. Time is only a reference. It mainly depends on the state. It can be twice as large. The Chinese seed made in summer should be sent to the refrigerator immediately. The Chinese seed made in winter should be fermented at room temperature for half an hour before being sent to the refrigerator.
Step2:Tear the Chinese seed into small pieces. Add the flour, sugar, salt, yeast, honey and water in the main dough. Knead until it is 7-fold gluten. Then add the butter and knead until it is complete. Finally, add the steamed purple rice and mix evenly.
Step3:At 25 ℃ for one hair, it's sealed and fermented to twice the size. It doesn't rebound or sink when the fingers dip in the flour. It's good
Step4:In 3 parts, round and relax for 20 minutes. Attention - this face has honey and purple rice. So it's a little sticky. Please sprinkle some powder. Anti sticky. Don't damage the surface.
Step5:Take a loose dough. Roll it out
Step6:After turning over, roll up from top to bottom to form a cylinder. About 1.5 circles. Continue to relax for about 20 minutes. Judge the state of good relaxation - dip your fingers in powder, gently touch the dough, and feel that the surface gluten is not so strong. Roll it out without rebound, that is to say, the relaxation is in place.
Step7:Opening about 35cm lon
Step8:After turning over, sprinkle the honey red bean evenly on it. Press it firmly.
Step9:Roll up about 3 times from top to bottom.
Step10:The circles are in the same direction. Put them in the toast bo
Step11:Last Fermentation - temperature - 33 degrees humidity - 85% fermentation to 9 points ful
Step12:Put it in the preheated oven. Heat - 160 ℃ and - 200 ℃ low sugar toast box. Bake for 34 minutes. This toast has no egg, no milk and low oil. Besides, the dough is kneaded with purple rice and a lot of honey beans. So it's not so explosive. It's a little higher than the mold when baked. It's normal.
Step13:I can't wait to cut it before it's cool. It's a light aroma of purple rice. It's sweet and soft, with sweet red beans
Cooking tips:There are skills in making delicious dishes.
