fluff marshmallow caramel honey bean recipe
Overview
A quick bread with simple operation method and rapid fermentation method, which greatly shortens the production time. The small caramel-flavored honey bean cubes come in one bite, and with the sweetness of the honey beans, they are perfect for snacking. Use fluff caramel flavored marshmallows instead of white sugar. No butter is used, and only a small amount of salad oil is used. It is a healthier bread. It is less burdensome to eat, and the finished product has a little more caramel flavor.
Tags
Ingredients
Steps
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First put in flour, salt, yeast and other dry ingredients
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Mix all dry ingredients evenly
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Add fluff caramel flavored marshmallows
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Add eggs, milk, salad oil and other wet ingredients
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Knead until expanded
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Roll the dough into a round shape, cover with plastic wrap, and ferment for about 30 minutes
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If time is tight, you don’t need to ferment completely in one batch, you just need to see expansion and enlargement
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Take out the fermented dough and roll it into a rectangular cake
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Spread the honey beans evenly on the cake, leaving one third unspreaded
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Fold both sides in half, pinch both ends together, and roll out thinly with a rolling pin
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Fold again
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Let rest for a moment and roll into a pancake about 5mm thick
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Cut into small squares with a side length of 2cm
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Place the cut cubes into the baking pan, leaving enough space for fermentation to avoid sticking
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There is no need to make a second batch, just brush with egg wash, sprinkle with coarse sugar and let it sit at room temperature for about 20 minutes. During the resting time, you can preheat the oven to 180 degrees
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After the oven is preheated, place the baking sheet into the middle and lower racks of the oven and bake for 15-18 minutes. Take it out depending on the coloring
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When baking is complete, transfer to a drying rack to cool, then seal and store
