Tang Zhong Coconut Bean Paste Soft Bread

Overview

I haven’t made bread for a long time. My baby is having breakfast at home recently. Let’s change the breakfast style for my baby! My favorite is making this kind of soft tangzhong bread. With delicious fillings, it’s really more delicious than the bread sold outside! This time the baby said he wanted to eat bread without fillings, okay, then half with fillings and half without fillings! Haha!

Tags

• baking
• bean paste filling
• butter
• coconut
• egg
• high gluten flour
• tangzhong
• white sesame
• white sugar
• yeast
• milk
• salt

Ingredients

Steps

1. 1 Make the soup: add 20 grams of high-gluten flour to 100 grams of water and stir into a thin batter without lumps, then heat it in a pot over low heat, stir constantly to form a thick batter, let cool and set aside. The soup I made was not refrigerated, I just used it after it cooled down a little. I always do this, and the bread is especially soft.

   

2. 2 When using a bread machine, follow the principle of putting liquids first, then solids. Put 80 grams of milk, 20 grams of egg liquid, 105 grams of tangzhong, 250 grams of high-gluten flour, 40 grams of white sugar, 2 grams of salt, and 4 grams of yeast powder into the bread bucket. Place the sugar and salt diagonally, slide a groove in the middle of the flour with your fingers, and add the yeast powder. Start the dough mixing program of the bread machine and wait for 20 minutes.

   

3. 3 After kneading the dough for the first time for 20 minutes, put the softened butter into the bread bucket and start the dough fermentation process. It will ferment in one and a half hours. It won't take that long in summer.

   

4. 4 Use your fingers to poke a hole in the middle of the dough. If the dough does not bounce back or shrink, it means it is ready to ferment.

   

5. 5 Divide the dough evenly into 12 small portions and roll into balls, cover with plastic wrap and let rest for 15 minutes.

   

6. 6 Take a small roll, roll it into a beef tongue shape, put bean paste filling on one end, then roll it up and pinch both sides tightly.

   

7. 7 Make everything in order. I put bean paste filling in half and no filling in half. The method is the same. Line a baking pan with oil paper, place the bread on it, and put it in the oven for secondary fermentation, about 40 minutes.

   

8. 8 The dough that has been fermented twice is twice as big as the original.

   

9. 9 Brush the surface of the dough with egg wash.

   

10. 10 Use scissors to cut three times on the dough with red bean paste filling at an angle on the surface so as not to reveal the filling, and then sprinkle with grated coconut. Sprinkle white sesame seeds over the dough without filling.

    

11. 11 Preheat the oven for 10 minutes in advance, place the baking sheet on the second level of the oven, set the upper heat to 180 degrees and the lower heat to 160 degrees, and bake for 20 minutes. Keep an eye on it during the baking process. It will start to color after about six or seven minutes. Cover the surface with a layer of tin foil to prevent it from burning. The specific operation also depends on the temperament of your own oven.

    

12. 12 The toasted bread is just the right color.

    

13. 13 Place the bread on a wire rack to cool, pictured above. It is a really soft and delicious bread.

    

14. 14 Keep up the seductive pictures.

    

15. 15 One more.