Hand-kneaded dough----red bean roll bread

Hand-kneaded dough----red bean roll bread

Overview

This time it is still a purely hand-kneaded bread. After several hand-kneaded doughs, making bread now does not feel tired at all. It is more of a pleasure. I knead the dough while chatting with my family, and unknowingly it has kneaded into the required glove film. Red beans are a food that I have always liked very much, so today I will make a red bean roll bread. Simply tie it with a knot, and the bread will become so cute.

Tags

Ingredients

Steps

  1. Preparation materials: Mix high flour and low flour, add 100 grams of milk, egg liquid, dry yeast, sugar and salt into the basin. (The remaining 40 grams of milk are reserved for later use)

    Hand-kneaded dough----red bean roll bread step 1

  2. The purpose of refrigeration is to make it easier for the flour to absorb water, which is very helpful for kneading into a thin film when making bread.

    Hand-kneaded dough----red bean roll bread step 2

  3. Beat the dough repeatedly until the dough gradually develops gluten. At this time, increase the strength and speed until the surface of the dough is smooth. Cut off a small piece of dough and stretch it out to pull out a small piece of slightly transparent film that is not easy to break. The dough at this time is in the expansion stage and is suitable for making soft bread.

    Hand-kneaded dough----red bean roll bread step 3

  4. Take a clean basin and apply a few drops of corn oil on the bottom of the basin. Put the dough in, cover with plastic wrap, and perform the first basic fermentation in a warm place at 30 degrees.

    Hand-kneaded dough----red bean roll bread step 4

  5. When the dough ferments to 1.5--2 times in size, it takes me 2 hours at this temperature in winter. Dip your fingers in dry flour and insert into the dough. If the holes do not shrink back immediately, it is a basic fermented dough.

    Hand-kneaded dough----red bean roll bread step 5

  6. Take the fermented dough and press out the air with your hands. Divide the dough into 6 portions, each portion is about 75 grams.

    Hand-kneaded dough----red bean roll bread step 6

  7. After kneading into a round shape, cover with plastic wrap and let it ferment at room temperature for 15 minutes.

    Hand-kneaded dough----red bean roll bread step 7

  8. Prepare red bean paste and divide into 6 portions, each portion is 50g.

    Hand-kneaded dough----red bean roll bread step 8

  9. Take a small dough and flatten it. Put a piece of red bean filling and wrap it up.

    Hand-kneaded dough----red bean roll bread step 9

  10. Place the dough wrapped with red bean filling with the seam facing down.

    Hand-kneaded dough----red bean roll bread step 10

  11. Flatten the dough and use a rolling pin to roll it into an oval shape.

    Hand-kneaded dough----red bean roll bread step 11

  12. Make 4-5 cuts on the dough as shown in the figure. Cut through the dough, but do not cut off the head and tail

    Hand-kneaded dough----red bean roll bread step 12

  13. After cutting the dough, pinch both ends and twist it.

    Hand-kneaded dough----red bean roll bread step 13

  14. Tie a single knot.

    Hand-kneaded dough----red bean roll bread step 14

  15. Place the complete dough on the baking sheet and ferment the dough for the second time (optimal fermentation environment: temperature 35-38 degrees, humidity 85%, about 40 minutes). I put a bowl of hot water in the oven, and then put the dough into the unplugged oven to ferment, so that the temperature and humidity are satisfied.

    Hand-kneaded dough----red bean roll bread step 15

  16. After the dough has doubled in size, brush a layer of egg wash on the surface of the fermented dough and sprinkle some black sesame seeds for decoration.

    Hand-kneaded dough----red bean roll bread step 16

  17. Place in a preheated 180-degree oven on the middle rack, with upper and lower heat, and bake for 15 minutes, until the surface is golden brown.

    Hand-kneaded dough----red bean roll bread step 17