Milky bean paste toast
Overview
After purchasing a long toast box, I kept it unused for a few times. Today, I used it to make toast with bean paste filling that has a neat appearance and a milky and bean flavor. I believe it will make this morning after the beginning of spring even better for breakfast.
Tags
Ingredients
Steps
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Weigh the flour and liquids except butter into the bread bucket.
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Start a dough mixing program (my bread machine is 20 minutes)
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Add butter, start the kneading process again, and knead into a smooth dough.
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Take the dough out into a small bowl and cover with plastic wrap.
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Turn on the fermentation setting of the oven and place the small basin with the dough in it for fermentation. (I usually set the time to 40 minutes)
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Let the dough rise until doubled in size, as shown in the picture.
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Take out the dough, deflate it, divide it into three parts, and roll into balls as shown in the picture.
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Cover with plastic wrap and let rest for fifteen minutes.
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Take a piece of dough and roll it out from the middle upwards and downwards into the shape of beef tongue, then squeeze an appropriate amount of bean paste filling on it.
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Spread the bean paste filling as far as possible and evenly spread it.
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Roll the dough into shape, pinch the edges tightly, and then form the remaining two pieces of dough according to the method.
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Place the three dough balls rolled with bean paste filling into the rectangular toast box one by one.
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Place in the oven to ferment again, setting time for 40 minutes.
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Whip it until it is 80% full, and brush the surface with egg wash, as shown in the picture.
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Close the lid of the toast box and put it in the oven at 180 degrees, lower rack, for 35 minutes.
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Remove the baked toast from the mold and cool.
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Allow to cool before slicing and serving. If you can’t finish it at one time, you can bag it and seal it for next time.
