Red bean snack bag

Overview

The second time I kneaded the dough by hand to make bread, I experienced the lesson of the first failure. This time I finally succeeded. The bread was of good color and not hard when I ate it the next day. In order to continue making bread in the future, I made up my mind to buy a bread machine and look forward to...

Tags

• baking
• egg
• egg liquid
• high gluten flour
• low gluten flour
• red bean paste
• unsalted butter
• yeast
• fine sugar
• milk
• salt

Ingredients

Steps

1. 1 Prepare all the ingredients and mix them all except the butter. Knead into a ball with your hands. Then use the mixing hook to knead out the tendons, use the egg beater at level 1, knead until it is expanded, add butter and knead evenly with your hands, then use the egg beater to knead until the film can be pulled out, round the kneaded dough, cover it with plastic wrap, and perform the first basic fermentation.

   

2. 2 Ferment in the oven for about 45 minutes until doubled in size. Take out the fermented dough, press out the air in the dough with your hands, and divide it into 8 equal parts. Knead into a ball, cover with plastic wrap and let rest for 15 minutes.

   

3. 3 Take out the rested dough and press the dough into an oval shape with your hands.

   

4. 4 Add appropriate amount of red bean paste. Arrange the prepared bread dough on the baking sheet, put a basin of hot water in the oven, put the shaped bread dough into the oven, and ferment for the last 40 minutes

   

5. 5 Ferment until 1.5 times in size. Brush the fermented bread with egg wash.

   

6. 6 Put in the preheated oven, middle rack, upper and lower heat, 175 degrees, about 12 minutes.