Tang Zhong Honey Bean Toast
Overview
The principle of using soup seeds to make bread is the same as that of the Chinese method, which is to effectively delay the aging of the bread and keep the bread moisturizing for a longer period of time to maintain the taste. Today’s Tangzhong bread uses 65-degree Tangzhong.
Tags
Ingredients
Steps
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Mix the water and high-gluten flour in the soup until there are no particles. Stir quickly while heating to about 65 degrees until it becomes a transparent paste. The finished product is about 90 grams. Let cool or refrigerate overnight.
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In the post-oil method, add all the ingredients except honey beans and knead until complete (that is, the glove film comes out), and ferment at room temperature.
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Ferment until doubled in size, deflate and divide into three equal portions, round again and let stand for ten minutes.
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Take one part and roll it into a rectangular shape, thin the bottom edge and roll it up from top to bottom. Do it one by one and let it sit for about 10 minutes.
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Take one portion, flatten it along the length, and continue to roll it into a rectangular shape. Flip it over and spread an appropriate amount of honey red beans on it, thin the bottom edge, and roll it up from top to bottom.
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Place into a toast mold and ferment in a warm and moist place.
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Ferment until 80% full, brush the surface with egg wash, and place in a preheated oven at 180 degrees for 35 minutes on the lower shelf. The middle needs to be covered with tin foil.
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Store on the unmolded side, cool and seal.
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Finished product. The texture is delicate and the taste is soft.
