Date paste, bean paste and fresh milk bread

Overview

A little bit of jujube paste and bean paste filling has been put away for a long time, and finally I don’t want to put it down anymore. Adapt Teacher Meng’s mochi red bean paste bread into jujube bean paste and fresh milk bread. Stuffed bread fillings can be varied as desired. If you don’t have mochi or red bean paste, you can replace it with date paste, purple potato paste, and sweet potato paste. . . All kinds of things that can be used as fillings. It just becomes a different flavor. The most readily available thing on hand is jujube and bean paste filling, so let’s eat jujube bean paste bread. There is no yogurt in the dough. You can have this. It is very convenient to take a box with you on the way home. The dough with fresh milk and yogurt is full of milky aroma. . .

Tags

• baking
• children
• bread
• afternoon tea
• butter
• egg liquid
• fresh milk
• high gluten flour
• jujube paste and bean paste filling
• original yogurt
• dry yeast
• fine sugar
• salt

Ingredients

Steps

1. 1 Dough ingredients

   

2. 2 Pour the dough ingredients except butter into a large bowl

   

3. 3 Knead into a uniform dough

   

4. 4 Continue kneading until the film is stretched

   

5. 5 Put it into a bowl for basic fermentation

   

6. 6 The dough has grown

   

7. 7 Deflate, roll into a ball, and relax for 15 minutes

   

8. 8 Roll out into an oval shape about 25cm long

   

9. 9 Spread the filling

   

10. 10 Fold both sides in half and pinch the interface tightly

    

11. 11 Turn over, place on a baking sheet, and place in a warm place to ferment for about 35 minutes

    

12. 12 Make three slits lengthwise on the surface of the dough and continue to ferment for about 10 minutes

    

13. 13 Brush the surface with egg wash

    

14. 14 Put in the oven, middle layer, heat up to 190 degrees, heat down to 160 degrees, bake for about 20 minutes

    

15. 15 Golden on the surface, out of the oven