Ordinary ingredients, home-cooked methods, unique shapes, and bean paste bread with beauty and deliciousness
Dough: 300 grams of gluten flour, 1 egg, 150 grams of pure milk, 2 grams of salt, 3 grams of yeast, 5 grams of sugar, 20 grams of butter (or corn oil).
Filling: 160 grams of bean paste filling.
Garnish: egg yolk liquid, a pinch of white sesame seeds.
Add 3 grams of yeast, 2 grams of salt and 5 grams of sugar to 150 grams of pure milk and stir until melted.
Put 300 grams of gluten flour in a basin, beat an egg (about 50 grams of peeled), pour in pure milk with yeast melting, stir into a flocculent shape, let stand for 10 minutes to promote gluten formation, add the butter that has been softened in advance.
If you don't have high-gluten flour, replace it with ordinary flour, which is the flour that is usually used to make steamed buns and steamed buns. If butter is not available, replace it with corn oil or other tasteless vegetable oil.
Salt is added to increase the gluten, sugar is added to increase the speed of fermentation, not to increase sweetness, and this sugar will not increase sweetness. Some people may ask, how can you eat bread without a little sweetness? Don't forget, we made bean paste bread today, and the bean paste in the bread is sweet enough.
Knead into a slightly soft, smooth dough and knead it for a while.
It is best to knead it until it is in such a state that you can pull out the film, and even if you can't knead it in this state, use your maximum tolerance to knead it for as many times as possible.
Cover and let rise until twice the size.
While it is fermenting, divide the prepared bean paste filling into four equal portions.
The fermented dough is fully pressed and exhausted, divided into four equal parts, one part is pressed into a round cake shape with a thick middle and thin edges, wrapped in bean paste filling, closed with the method of wrapping buns, closed downward, flattened, rolled into a cow's tongue shape, and then used a sharp knife to draw an even opening, with an interval of about 1.5 cm.
Turn it over.
Roll it up along the long side. If the baking sheet is non-sticky, you can put it directly, if the baking sheet is ordinary, you can put oil paper, if there is no oil paper, you can brush some oil to prevent sticking. Cover with plastic wrap and ferment twice as much. Wait until the fermentation is complete, brush the surface with a thin layer of egg yolk liquid to color it (too little sugar is put in the dough and it is not easy to color when baking), and sprinkle with a little white sesame seeds.
Put it in the middle layer of the preheated oven, bake it at 160 degrees above and below for 25 minutes, pay attention to the observation halfway, and cover it with tin foil to prevent the color from being too dark.
Smelling the aroma of freshly baked bread and breaking it open, the golden skin and the red bean paste filling are really appetizing.