I used the bread recipe for 9 years, and it was soft and brushy
——[Bean Paste Flower Bread]——
[Ingredients]: 300 grams of high-gluten flour, 160 grams of milk, 20 grams of butter, 30 grams of caster sugar, 2 grams of salt, 1 egg, 3 grams of high-sugar resistant yeast, and an appropriate amount of bean paste filling
【Garnish:】A little egg yolk liquid, appropriate amount of black sesame seeds (egg yolk liquid and black sesame seeds are used for decoration)
【Production Steps】:
Step 1: Prepare the required ingredients, eggs, milk, salt, sugar, gluten flour, and high-sugar resistant yeast, and put them into the mixer in order, except for the butter. Friends who don't have a kitchen machine can use a bread machine, or knead it by hand (a bit laborious).
Knead the dough for 5 minutes and turn off the machine to allow the gluten to form naturally. Let it stand for 5 minutes, then add the butter and start the kitchen machine again on Variable 3 for 10 minutes.
This bread is still soft without the glove film, and it will be better if you can knead the glove film. The glove film must be flexible and not easy to break, if it is a film that is broken with a light pull, it is unqualified, for many reasons, such as: unqualified flour, excessive kneading, too hard stretching, etc.
Step 2: Put the kneaded dough in a warm place, ferment to twice the size, stick the flour with your fingers and poke a hole in the middle of the dough, the hole does not shrink or collapse, indicating that the degree of fermentation is just right.
If it collapses, it indicates over-fermentation, and if it retracts, it indicates under-fermentation.
Step 3: Take it out and put it on the kneading mat, if the dough is sticky, you can add a little less flour. Once fully vented, divide into 9 dough of equal size, cover with plastic wrap and let stand for 15 minutes.
Step 4: Prepare the bean paste filling and divide it into bean paste balls, about 25 grams each. Roll out the dough into a round dough sheet with a thickness in the middle and a thin around the perimeter, and wrap it with a bean paste filling.
Step 5: Tighten the mouth and pinch tightly to prevent the bean paste filling from bursting out when baking, which will not look good. Press it slightly, being careful not to push too hard, and be careful not to break the skin.
Step 6: Gently roll it out with a rolling pin, divide it into 8 equal portions, and pinch each small portion to become 8 petals.
Step 7: The rest of the dough is the same way, and when all is done, put it in a baking tray lined with oiled paper, pay attention to the spacing, because there will be a second fermentation, and the bread crust will become larger.
Step 8: The flower bread crust has been fermented and looks much fuller and more elastic. Brush the middle with egg wash and sprinkle with black sesame seeds to garnish the flower center. Put it in the preheated oven and bake at 180 degrees for 20 minutes.
It should be noted that the temperature of each oven is different, so you should adjust it according to your usual baking habits. The smaller the space, the higher the temperature of the oven, and the more space, the more accurate the oven temperature.
You see, this is baked bread, like a flower, soft and brushed, delicious and beautiful, and the child likes it. If you can't finish eating it for the time being, keep it sealed and stored, but don't refrigerate it, you can freeze it. Because the bread begins to age slowly the moment it comes out of the oven, this is why the bread we make ourselves does not put bread improver, and it will harden after two days. But the bread you make yourself is still no problem to eat within two days, and you can keep it for about ten days when you freeze it, and take it out to thaw it in advance when you eat it.
I've been using this recipe for 9 years, and it's basically not changed, and it's never failed. You can add other flavor changes on the basis, such as cocoa powder, matcha powder, it doesn't matter if you add a small amount, if it's too much, just reduce the corresponding flour.