Red Date Bean Paste Toast (one-time fermentation)

Red Date Bean Paste Toast (one-time fermentation)

Overview

Using the refrigeration method, the dough is easier to knead into a thin film and ferments only once, saving time and effort. The operation is simple and the finished product is golden in color, fluffy and soft, making it very suitable for office workers. This recipe is for two 450g toasts.

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Ingredients

Steps

  1. Except oil, salt, and yeast, mix all the ingredients in the main ingredients and knead until there is no dry powder. Cover with plastic wrap and put it in the refrigerator for one night. After one night of refrigeration, the dough can be pulled out into a large film with some thickness and very toughness.

    Red Date Bean Paste Toast (one-time fermentation) step 1

  2. Take it out the next day, add yeast first, and knead until the yeast is dissolved without particles, then add salt, knead until the salt is dissolved, and finally add corn oil and knead until it is fully expanded. At this time, the surface of the dough will be smooth and delicate, and a thin and unbreakable film can be pulled out.

    Red Date Bean Paste Toast (one-time fermentation) step 2

  3. There is no need to ferment the dough for the first time, just divide it into 6 equal parts, cover with plastic wrap and rest for 15 minutes.

    Red Date Bean Paste Toast (one-time fermentation) step 3

  4. Roll out the dough separately, roll it up, roll it out again, apply the filling, and roll it up again. Roll each piece of dough according to this step.

    Red Date Bean Paste Toast (one-time fermentation) step 4

  5. Place the shaped dough rolls into toast boxes, placing 3 rolls in each box.

    Red Date Bean Paste Toast (one-time fermentation) step 5

  6. Place in a warm place to ferment until 8-9 minutes full, brush the surface with egg wash.

    Red Date Bean Paste Toast (one-time fermentation) step 6

  7. Place in the preheated oven, middle and lower racks, with upper and lower heat, and bake at 130 degrees for 36 minutes (cover with tin foil when the color is satisfied, and adjust the baking time and temperature according to your own oven).

    Red Date Bean Paste Toast (one-time fermentation) step 7

  8. Immediately after baking, take it out, unmold it, and place it on a cooling net to cool slightly (to avoid sinking the waist and concaving the top). When there is still residual heat, put it in a fresh-keeping bag and seal it for storage.

    Red Date Bean Paste Toast (one-time fermentation) step 8

  9. The peaks are tall and straight, golden in color, and the skin is thin and soft.

    Red Date Bean Paste Toast (one-time fermentation) step 9