Flower bean paste bread

Overview

Hua Kai was raised by her father's family when she was a child. At that time, my father had to work every day and couldn't make it home in time to cook. Every family had bad eyesight and the only one or two bowls of food they had were always mushy, salty or tasteless. After school at noon, I always took a few bites and made haste (when I grew up, I felt that I was special). I am sensible. At that time, children of the same age had to light the stove to cook when their parents were not at home after school. In the afternoon before going to school, every family would fumble around and take out some money from their inner purses, and give me a dime and two cents to buy bread from the supply and marketing cooperative. That was my childhood favorite and it is still my most unforgettable snack. I cut four or five knives around a circle. In my eyes, it is like a blooming flower. Because it is wrapped with red bean paste, I call it flower bean paste bread. Usually they are at the counter of the supply and marketing cooperative and I can only look at them through the glass. I am so greedy! The supply and marketing cooperative is the only way for me to go to school. Does anyone understand how I feel? Smelling the aroma of fermented bread and eating sweet and delicate red bean paste, this was such a joy in the early 1980s! Even after so many years, Jia Jia always told others that her granddaughter was pitiful because she always had no good pickles and radishes for me to eat. Little did I know that at that time, with the protection of my father and my family, I grew up in a honeypot compared to other children of the same age. After more than 20 years, the kind faces of the two elders are like yesterday~

Tags

• baking
• children
• breakfast
• butter
• egg
• high powder
• milk powder
• red bean paste
• white sugar
• yeast
• black sesame
• salt
• water

Ingredients

Steps

1. 1 After one step add butter and salt and knead until complete.

   

2. 2 Cut a little bit of dough and use your hands to pull out an unbreakable film.

   

3. 3 After rolling, cover with plastic wrap at 25 to 28 degrees for basic fermentation.

   

4. 4 Dip your finger in flour and poke holes in the fermented dough until it doesn't shrink or collapse.

   

5. 5 Exhaust and weigh, divide into 5 pieces, cover with plastic bags and let rest for 10-15 minutes.

   

6. 6 Take a piece of dough, flatten it, put it into a bean paste bag, and roll it into a round shape with the seam facing down,

   

7. 7 Press flat.

   

8. 8 Use a sharp knife to cut 6 times without cutting off the middle. Make another cut on each flap and pinch the edges tightly.

   

9. 9 Put it into the baking pan, arrange it slightly with your hands, and cover it with a plastic bag for secondary fermentation.

   

10. 10 After fermentation, lightly brush with egg wash and sprinkle some black sesame seeds in the middle.

    

11. 11 Preheat the oven in advance to 180℃ for about 20 minutes (time and temperature are for reference only)

    

12. 12 Take out of the oven and place on a baking rack to dry until hand warm.

    

13. 13 Many friends sent me private messages on WeChat to communicate and share V signals: huakaisfdg

    

14. 14 In fact, the shape of the bread I ate when I was a kid was very similar to this one (it was cut into four or five cuts, but I cut it into eight cuts)