Toast suitable for novices to learn, the dough is easy to come out of the film, the finished product is soft, delicious and not greasy, come and try it

 Today's food recommendation is to share with you this "red bean paste marbled mini toast" recipe, which is soft and sweet, and can be used as breakfast and snacks.  

【Marbled mini toast with red bean paste】

Ingredients: 250 grams of gluten flour, 120 grams of milk, 20 grams of condensed milk, 1 egg, 25 grams of sugar, 2 grams of salt, 25 grams of butter, 3 grams of high-sugar resistant yeast, 120 grams of bean paste

1. Put the bean paste into a fresh-keeping bag, then use a rolling pin to roll it out into a square flake of 20cm x 20cm wide, roll it out and send it to the refrigerator for later use. When you buy bean paste filling, don't buy it that is too wet, but buy the kind of bean paste that is moderately soft and hard and easy to shape. In addition, the bean paste filling can be replaced with purple potato filling, lotus paste filling, etc

2. Then start kneading the dough, pour the gluten flour, milk, condensed milk, eggs, salt, sugar and high-sugar resistant yeast into the chef's machine noodle bucket, first beat on 2nd speed for 1 minute, then turn to 4th and beat for 15 minutes. Warm reminder, the whole process of kneading dough should be operated in an air-conditioned room, after all, it is Futian, the indoor temperature is too high, if you do not turn on the air conditioning to cool down, it will cause the yeast to ferment in advance during the kneading process.

3. After 15 minutes, we add the softened butter, continue to mix the dough with 4 gears, and when the butter is all absorbed by the dough, we should stop every 3 minutes or so to check the condition of the dough

4. As long as the dough can be kneaded to pull out a large film that is not easy to break, you can stop stirring.

5. Knead the dough, round it and put it on the kneading panel, cover with plastic wrap and relax for 15 minutes.

6. After 15 minutes, use a rolling pin to roll it out into a sheet of 45cm x 26cm wide, and during the rolling process, if you find bubbles on the surface of the dough sheet, you should pat it with your hand

7. Put the previously rolled bean paste slices in the middle of the dough sheet, warm reminder, the bean paste slices are in the fresh-keeping bag, it may not be easy to take them out by hand, here is a way to teach you, you can first cut the surface of the fresh-keeping bag with scissors, and then drag the bottom of the fresh-keeping bag to buckle the bean paste slices upside down on the dough sheet, and then tear off the bottom fresh-keeping bag after the upside down

8. Then fold the left and right sides of the dough sheet in half, cover the bean paste slices, and press the upper and lower openings with your hands, so that it is not easy to expose the filling when it is rolled out

9. Then use a rolling pin to roll it out from top to bottom, with a length of not less than 35cm

10. Fold the rolled dough sheet once, fold it well, cover it with plastic wrap, and send it to the refrigerator to refrigerate and relax for 10 minutes

11. Take it out after 10 minutes, roll it out again, roll it into a long 38cm x 18cm wide sheet, and roll it out gently to avoid breaking the skin and revealing the filling

12. Then from left to right, perform another trifold, cover with plastic wrap, and continue to send it to the refrigerator to refrigerate and relax for 15 minutes

13. After relaxing, take it out, continue to roll it out, and roll it out into a sheet that is 26cm x 13cm wide

14. Cut the rolled dough sheet horizontally from the middle with a knife, the knife should be sharper, otherwise it will be difficult to cut

15. Take half a piece of dough sheet, cut it into 3 knives on average, and do not cut off the top, as shown in the figure below

16. Then 2 pieces as a group, twist them up like twisting twist, and after twisting, the tail closure should be pinched tightly. The remaining half of the dough sheet is shaped in turn

17. Put the shaped raw embryo into the toast box, and the size of the toast box used today is: 20cm, 6cm, 6cm, and 6.2cm. You can refer to it when you make it, and today's recipe is just enough to bake 2 small toast molds like this

18. Put the toast mold into the oven, put a bowl of hot water in the oven, and select the fermentation setting

19. When the fermentation is twice as large as the original, take it out, preheat the oven at 170 degrees and preheat it for 2 minutes

20. Finally, put it into the middle layer of the preheated oven, bake it at 160 degrees and bake for 25 minutes. If you find that the top of the toast has been colored, remember to cover the tin foil in time to avoid too dark coloring

21. After the baked toast is baked, the mold should be shaken twice on the table, and the hot air should be demolded immediately after the hot air is shaken out, and it should be placed on a cooling net to cool

22. After cooling to the residual temperature, you can slice and enjoy, show you the cut noodles, criss-crossed, since learning this toast method, you have to eat 3 times a week, soft and delicious, sweet but not greasy, really fragrant

Tips:

1. When the dough is shaped, the reason why refrigeration and relaxation are chosen is to avoid early fermentation of yeast

2. The condensed milk in the formula is indispensable, and it cannot be replaced by other materials

3. Try to eat the toast within 3 days, after all, it is a hot day now, things are easy to perish, not to mention the toast we make ourselves, there are no additives, so the shelf life is not long