Chinese Food
Whole wheat red bean milk bag with walnuts
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Nuts and coarse food are always the best match. They are rich in dietary fiber and have appropriate fat and protein. Milk increases the flavor of bread. Instead of the traditional way that red bean bread is made of sweet and greasy red bean paste, the cooked beans are kneaded and blended with whole wheat flour to make the crust naturally fragrant with beans. The roasted walnuts are very crispy. Every bite is full of chew. It's this nutritious and delicious red bean bread
Cooking ingredients
Cooking Steps
Step1:Mix the powdery material with honey. Pour the milk into it in several times and knead it into a bal
Step2:Soak the red beans in water two hours in advance. Put them into the electric rice cooker and enable the porridge function to cook soft.
Step3:Add the red beans into the dough and continue to knead until they are fused. Add the olive oil and knead until the dough leaves the film.
Step4:Preheat the oven to 35 degrees. Ferment the dough with plastic wrap until it is twice the size. Poke the hole with your hand and do not retract
Step5:Evenly divide the fermented dough into five parts, exhaust, and then knead the dough. Attach the preservative film and leave for five minutes
Step6:Use a rolling pin to roll thin into an oval shape. Sprinkle chopped walnuts on one end and roll up slowly
Step7:Put the rolled bread into a 35 degree oven and ferment for 45 minutes to twice the size before taking it out. Preheat the oven for 200 degrees. Bake the fermented bread for 25 minutes until the skin changes colo
Step8:After baking, let the oven cool down for a while and then take it out. Sprinkle a little coconut on the surface
Step9:One bite, there are crisp peaches in i
Cooking tips:Walnuts will be crisper if they are roasted at 200 ℃ for ten minutes. During the second fermentation, pay attention to the distance between each bread to be opened a little, so as to prevent them from being connected after expansion. Try not to move the dough after the second fermentation of bread. It's easy to destroy the shape of fermented food.
