Recipe: Marble bean paste toast

Home Cooking Recipe: Marble bean paste toast

Notes:

This bread is entirely because my husband especially likes to eat bean paste bread, and likes the layer of bean paste. I used to buy it in the bakery, but various additives, you know! I was trying to do it, but I didn't expect it to be delicious! Now I also like to eat! I will do it often in the future! This recipe is completely designed to remember the recipe. It is convenient to do later. I like the red bean paste children's shoes. I am interested to try it! Really delicious! ★ Attention ★ According to the feedback from everyone in the near future, Fang Zi has made adjustments, please be careful before you do. For everyone's tricks: There have always been kitchen friends who asked me how to preserve bread, in order to better maintain the softness of the bread. To be honest, this has always caused me headaches. Now I have found a good way to understand. Please see my Sina Weibo http://m.weibo.cn/5277430755/3943966267183678?sourceType=sms&from=1060095010&wm=2468_1001

Ingredients:

Steps:

  1. Home Cooking Recipe: Put the bean paste in a fresh-keeping bag, spread it evenly to a size of 35×25cm, and put it in the refrigerator. It is recommended that this step should not be omitted, otherwise it will affect the post-shaping, unless you are a plastic master.

    Put the bean paste in a fresh-keeping bag, spread it evenly to a size of 35×25cm, and put it in the refrigerator. It is recommended that this step should not be omitted, otherwise it will affect the post-shaping, unless you are a plastic master.

  2. Home Cooking Recipe: In addition to butter and bean paste, mix all the ingredients into a dough, knead the smooth surface, add softened butter, and continue to knead the dough to pull out the fascia.

    In addition to butter and bean paste, mix all the ingredients into a dough, knead the smooth surface, add softened butter, and continue to knead the dough to pull out the fascia.

  3. Home Cooking Recipe: Put the dough in the pot, put the plastic wrap in the warm place, ferment twice, the fingers are smashed into the flour, the finger holes are not retracted, and the fermentation is good.

    Put the dough in the pot, put the plastic wrap in the warm place, ferment twice, the fingers are smashed into the flour, the finger holes are not retracted, and the fermentation is good.

  4. Home Cooking Recipe: Squeeze the dough by hand, sleek and round, cover the plastic wrap, wake up at room temperature for 15 minutes, and knead the dough into a 35cm × 25cm rectangle

    Squeeze the dough by hand, sleek and round, cover the plastic wrap, wake up at room temperature for 15 minutes, and knead the dough into a 35cm × 25cm rectangle

  5. Home Cooking Recipe: The bean paste pieces prepared in advance will be cut open on both sides of the plastic wrap, and the upper layer will be removed. The bottom of the hand rest will be covered with the same size of the dough, and the original size will be buckled once, otherwise it will be troublesome to move again.

    The bean paste pieces prepared in advance will be cut open on both sides of the plastic wrap, and the upper layer will be removed. The bottom of the hand rest will be covered with the same size of the dough, and the original size will be buckled once, otherwise it will be troublesome to move again.

  6. Home Cooking Recipe: Fold from the middle to the middle and fold the remaining one to the middle.

    Fold from the middle to the middle and fold the remaining one to the middle.

  7. Home Cooking Recipe: Once again, it is rectangular, one third is folded in the middle, and the other third is folded in the middle.

    Once again, it is rectangular, one third is folded in the middle, and the other third is folded in the middle.

  8. Home Cooking Recipe: Once again, it is rectangular, one third is folded in the middle, and the other third is folded in the middle. (If you don't like too many levels, this step can be omitted)

    Once again, it is rectangular, one third is folded in the middle, and the other third is folded in the middle. (If you don't like too many levels, this step can be omitted)

  9. Home Cooking Recipe: Knead the dough into narrow rectangles

    Knead the dough into narrow rectangles

  10. Home Cooking Recipe: Cut the knife evenly three, pay attention to the top not to cut, at least one horizontal distance.

    Cut the knife evenly three, pay attention to the top not to cut, at least one horizontal distance.

  11. Home Cooking Recipe: Three long doughs are braided into a hazelnut, and the incision is as far as possible, so be careful not to make it too tight! In case the gluten is broken during fermentation! The finished product is shaped! Finally, the tail is tightened and pinched. (The compilation is too tight and it may not be fermented)

    Three long doughs are braided into a hazelnut, and the incision is as far as possible, so be careful not to make it too tight! In case the gluten is broken during fermentation! The finished product is shaped! Finally, the tail is tightened and pinched. (The compilation is too tight and it may not be fermented)

  12. Home Cooking Recipe: Place in a 450 g toast mold and ferment in an environment with a temperature of 38 °C and a humidity of 85 °C. I use the oven to ferment, put hot water under the mold, change the hot water in the middle, ferment for about one hour to eight minutes. You can also brush a layer of egg liquid on the surface, more love to color, do not brush it, see everyone like it! (It is easier to bake the egg liquid, so watch it carefully)

    Place in a 450 g toast mold and ferment in an environment with a temperature of 38 °C and a humidity of 85 °C. I use the oven to ferment, put hot water under the mold, change the hot water in the middle, ferment for about one hour to eight minutes. You can also brush a layer of egg liquid on the surface, more love to color, do not brush it, see everyone like it! (It is easier to bake the egg liquid, so watch it carefully)

  13. Home Cooking Recipe: Feed the lower layer of the preheated 180 degree oven, 175 degrees for 40 minutes (according to the temperature of the oven in my own, my oven temperature is high, heating is fast, so it took 35 minutes). When the color is slightly satisfactory in about seven or eight minutes, cover the tin foil in time to prevent the color from being too dark or baking. If it is a large oven of 45 liters or more, it should be placed on the penultimate floor. In short, the mold must be in the middle of the oven.

    Feed the lower layer of the preheated 180 degree oven, 175 degrees for 40 minutes (according to the temperature of the oven in my own, my oven temperature is high, heating is fast, so it took 35 minutes). When the color is slightly satisfactory in about seven or eight minutes, cover the tin foil in time to prevent the color from being too dark or baking. If it is a large oven of 45 liters or more, it should be placed on the penultimate floor. In short, the mold must be in the middle of the oven.

  14. Home Cooking Recipe: After cooling and slicing, the beautiful marble pattern will come out, it looks good!

    After cooling and slicing, the beautiful marble pattern will come out, it looks good!

  15. Home Cooking Recipe: Everyone is welcome to scan the QR code above, pay attention to the red leaf WeChat subscription number: Hongye love baking If the kitchen cooks make this bread, what is the problem, welcome to join the baking QQ group exchange discussion, you can search group number: 422498010 Go to your own full name of the kitchen, to facilitate communication, thank you for your cooperation.

    Everyone is welcome to scan the QR code above, pay attention to the red leaf WeChat subscription number: Hongye love baking If the kitchen cooks make this bread, what is the problem, welcome to join the baking QQ group exchange discussion, you can search group number: 422498010 Go to your own full name of the kitchen, to facilitate communication, thank you for your cooperation.

  16. Attached to the homemade bean paste practice: the beans are soaked in softness in advance, add appropriate amount of water to boil, leave less soup, put the mud in the cooking machine, and then put the right amount of sugar in the pan and fry, not too wet, Can not be used to freeze ~

Tips:

※Precautions, please read carefully ※ 1. Different flours have different water absorption in different seasons. The weight of water in the material is my standard. The dough is slightly sticky. I am in the bread machine and like to dry. You can lose another 5 grams of water. 2. The donkey can't be programmed too tightly! Prevent gluten from breaking during fermentation! The finished product is shaped! 3. When the small oven is baked for seven or eight minutes and you are satisfied with the color, you must stamp the tin foil in time, otherwise the surface is easy to bake! 4. According to my own oven temper, flexible temperature and time, I use the Hai's oven, the temperature is too high, only took 35 minutes, recently some kitchen friends said that it takes 40 minutes, may be the temperature difference, please be flexible . 5. The amount of bean paste is my favorite standard. I don't like too many children's shoes with bean paste. I can reduce 20 grams or 30 grams according to my preference. I don't recommend adding more bean paste. It is easy to break the skin. 6. One must not be excessive, otherwise it will affect the second hair. The second hair can't be over-extended, it's just eight points, otherwise it's easy to collapse! 7. Unfinished bread, put it in the vacuum storage box after it is cool, can effectively prevent the bread from drying and delaying the aging of the bread, the effect is great! Linked to my next kitchen home page.


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