Red bean filling toast
Overview
Soft toast has become a breakfast food for many people. Adding red bean paste improves the softness and flavor of the toast. Guys, give it a try when you have time. . . .
Tags
Ingredients
Steps
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Ingredients: Chinese dough includes bread flour, yeast, and milk.
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Mix the three ingredients evenly and place in the refrigerator to ferment for 10 hours.
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Ingredients: The main dough contains bread flour, milk powder, eggs, sugar, salt, and butter.
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Add the bread flour, milk powder, sugar, salt, and eggs from the main dough to the medium-sized dough, and knead until it expands.
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After adding butter, knead until it is smooth and can be pulled out into a thin film, then place it in a basin in a warm place to ferment until doubled in size.
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Soak the red beans in water one night in advance.
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Remove the red beans and put them into a pressure cooker, add water 1 cm higher than the beans, cook for 20 minutes, turn off the heat, wait until they cool, open the lid, add sugar and cook for a while to melt the sugar.
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This is the prepared red bean paste.
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After fermentation, transfer the dough to the board and divide into three parts. Knead into a round shape and let rest for 20 minutes.
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Take a small piece of dough and roll it out into a rectangular shape.
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Spread the red bean filling evenly on the dough sheet.
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Fold it from top to bottom and pinch the closing edge.
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Then fold inward from the left third, and fold inward from the right third, like folding a quilt, and the width is the width of toast.
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Make the other two doughs in sequence and put them into the toast box for fermentation. When the dough has fermented until eighty percent of the toast box is full, preheat the oven to 190 degrees and 175 degrees. When preheating is complete, put the toast box into the oven and bake for 45 minutes. When the surface turns golden brown, turn off the heat and take it out to cool. Slice it into a fresh-keeping bag and store it.
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Finished product.
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Finished product.
