Chinese Food
Soft hand shredded thick light cream red bean soft bread
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It's very painful to make cakes in summer, especially those containing cream. Because animal cream is too easy to melt. But everything has its advantages and disadvantages. Now the house is a super fermentation room. The time of making bread is only half of the time before. Because the fermentation time of dough is greatly shortened and the fermentation degree is very good. Take advantage of this advantage to make more bread to withstand such hot weather. -) this bread is added with light cream to make the dough soft and sweet. I changed the milk in the original formula into water and reduced the amount of butter. The bread is golden in surface, soft in texture and fragrant in taste. The red bean filling is added to enrich the taste. It tastes good without filling. -
Cooking ingredients
Cooking Steps
Step1:Soften the salt free butter at room temperature in advance. Put all the materials into the toaster barrel in the order of liquid first and then solid. First pour in the light cream, water and egg liquid. Then add the high gluten flour and whole wheat flour. Then add the sugar and salt at the two corners respectively. Finally, add the yeast into the center of the flour.
Step2:Start a dough blending program. Take a small piece of dough and observe the state about 20 minutes later. It is found that the dough has a certain degree of gluten. When the dough is stretched to a certain thickness before breaking, add softened butter and restart a dough blending program. About 25 minutes later, take a piece of dough and observe it. It is found that the dough will not break until it is stretched thin. When a round hole with smooth edge appears, or when a very thin but unbroken fascia can be stretched out, it is indicated and finished.
Step3:Place the dough in a bowl for basic fermentation.
Step4:At present, the room temperature is relatively high. About 1 hour. Observe the dough swelling to twenty-two point five When the dough is doubled, insert the index finger dipped in flour into the center of the dough. After pulling out the finger, it is found that there is no change in the dough. When the jack does not shrink and there is no change, it means that the basic fermentation is completed.
Step5:Take out the dough and put it on the table. Exhaust and knead it. After kneading, divide the dough into two parts on average, and then divide each dough into 8 small ones on average. A total of 16 dough are kneaded for use.
Step6:Roll out the wake-up dough into a circle
Step7:Put the red bean stuffing into the tundish. According to the way of wrapping the bun, pinch the round edge of the dough anticlockwise. At last, when sealing, pinch it hard to avoid leakage.
Step8:Place 4 * 4 in the baking tray. Pay attention to leave equal space in the middle. Put it in the oven for final fermentation. If there is no fermentation function in the oven, put the bread in the middle layer of the oven by adding hot water into the baking pan. Create a humid and hot environment for fermentation.
Step9:When the volume of bread is doubled, take out the bread. Preheat the oven 175 degrees.
Step10:Brush the egg liquid on the surface of the bread. Sprinkle some almond slices for decoration. Place the finished bread in the middle and lower layers of the oven for baking. About 30 minutes. Pay attention to observation in the middle of the process. When it is found that the color is golden yellow, cover the tin paper to prevent the surface from being burnt.
Step11:After baking, take it out and cool it, and put it in a fresh-keeping bag.
Cooking tips:1. Because the water absorption of each kind of flour is slightly different, do not add enough water at the beginning. Leave 1015g. Observe during the mixing process. Add as appropriate. 2. If there is no red bean filling, you can also do without filling. Just knead it directly. The taste is also very good. 3. Whole wheat flour can also be replaced with low gluten flour. There are skills in making delicious dishes.
