Marbled Bean Paste Toast

Overview

After the holidays, I feel like I have vacation syndrome. Not sleeping at night and being unable to get up in the morning has become a common problem for every office worker. Breakfast is forgotten during the holidays because it is put on the agenda during the workday. As a Shanghainese, I am used to eating the Four Diamonds, but because I am pregnant, I cannot eat too much greasy food, so I start to make some healthy breakfasts from time to time. Since the taste buds of pregnancy have begun to change, I have forgotten all the food I loved before. Only bread is still my favorite. Whether sweet or salty, it tastes very delicious, but the bread bought outside has different layers. In order to eat healthy and delicious bread, I made it myself. Since I made egg yolk cakes before, I left a lot of bean paste fillings, so I have been looking for a suitable recipe. Finally, I found this marble bean paste toast. Although I am lazy, I still enjoy shaping the bread. This one wraps the fillings irregularly into the toast. When you eat it, you can taste the delicate bean paste and the softness of the bread. This is a home-made toast suitable for all ages.

Tags

• baking
• bean paste filling
• egg
• high gluten flour
• unsalted butter
• yeast
• fine sugar
• salt
• water

Ingredients

Steps

1. 1 Mix other ingredients except butter and knead into a smooth dough

   

2. 2 First, put the bean paste filling into a medium-sized plastic bag, use a rolling pin to roll out the bean paste filling and place it in the refrigerator for later use

   

3. 3 Add butter and knead the dough to remove the film, place it in a basin and cover with plastic wrap

   

4. 4 Let it ferment in a warm place until it doubles in size

   

5. 5 After fermentation, press the dough to deflate and roll it into a round shape. Cover the dough with plastic wrap and let it rest for 10 minutes

   

6. 6 Roll the rested dough into a 35cm*25cm rectangle and spread the previously refrigerated bean paste filling on the dough

   

7. 7 Spread the previously refrigerated bean paste filling on the dough

   

8. 8 Fold the other side towards the middle and roll out the dough

   

9. 9 Use the above method to fold the dough in half again, and then roll it into a rectangular shape

   

10. 10 Use a cutter to divide the strips evenly into three strips, but do not cut them

    

11. 11 Braid the three strips of dough like braiding, with the cut sides facing out as much as possible and the ends tucked in

    

12. 12 Put the dough into a 450G toast mold, and after the second fermentation is completed, bake the fish at 180 degrees. Bake for 45 minutes