Whole Wheat Red Bean Toast

Overview

This recipe is made according to Junzhi's, but his version does not include red bean paste. I also made my own red bean paste. The amount of salt in it is 6 grams. After making it, it feels a bit salty. You can reduce it, such as 3g to 4g. I didn’t see this clearly when I kneaded the dough to the expansion stage. I kneaded it until it was completely expanded, so my hands were all red and a little cramped. . . .

Tags

• baking
• butter
• high powder
• milk powder
• whole wheat flour
• yeast
• fine sugar
• salt
• water

Ingredients

Steps

1. 1 Dissolve the yeast with an appropriate amount of warm water. Pour the ingredients except the butter into the basin. Add the water little by little. The water absorption of flour varies from place to place. Do not pour all the water in at once

   

2. 2 Knead to the expansion stage according to the bread making process

   

3. 3 Cover with plastic wrap and ferment at room temperature of about 25 degrees for 1 hour until about 2.5 times in size

   

4. 4 After fermentation, squeeze the air out of the dough with your hands, divide it into 3 parts, and let it rise at room temperature for 15 minutes

   

5. 5 After fermentation in the middle, take a piece of dough and roll it into an oval shape. There was no red bean paste in the past, so I added it myself. Because of my poor technique, the roll was not very good. Roll into a cylinder from top to bottom and roll tightly. After rolling all three, put them into the toast box,

   

6. 6 Carry out the final fermentation in an environment with a temperature of 38 degrees and a humidity of 85%. Cover the lid when the fermentation is 9 minutes full and leave it at 165 degrees for about 40 minutes

   

7. 7 After baking, turn it upside down on the grill grid,

   

8. 8 When cooled to palm temperature, place in a sealed bag and store at room temperature