Red bean toast

Overview

I recently used Jinshan Japanese toast powder to make toast, and it feels super good. Just add the ingredients according to the recipe, and knead the dough according to the dough mixing requirements. The dough will come out when the dough should come out and rise when it should rise. It is very worry-free. Jinshan Japanese bread flour is made from 100% high-quality imported wheat and is suitable for making soft toast and various Japanese breads. The protein content is as high as 13.7 grams per 100 grams of flour. The finished product tastes so good that you will not want any other toast after eating it. Don’t be afraid of trouble. In fact, it’s really not troublesome. You’ll know after you do it once. Recipe: Chinese dough: 182g Jinshan Japanese toast powder, 110g milk, 2.5g dry yeast. Tangzhong dough: 30g Jinshan Japanese toast powder, 3g sugar, 0.3g salt, 30g hot water. Main dough: 52g Jinshan Japanese toast powder, 52g tangzhong, 21g fine sugar, 4g salt, 36g milk, 21g butter.

Tags

• baking
• chinese dough
• cooked red beans
• main dough
• tang zhong dough

Ingredients

Steps

1. 1 Put the medium-sized dough ingredients into the bucket of a chef's machine, start the machine and knead the dough or knead it manually, let it ferment at room temperature, and then move it to the refrigerator. I like to cook the Chinese noodles at night, and then take the time to make the dough for toast the next day. Medium dough: 182g Jinshan Japanese toast powder, 110g milk, 2.5g dry yeast.

   

2. 2 Put the Tangzhong dough ingredients in a bowl, mix well and refrigerate overnight before use. Tangzhong dough: 30g Jinshan Japanese toast powder, 3g sugar, 0.3g salt, 30g hot water.

   

3. 3 This is Chinese dough that has risen.

   

4. 4 All ingredients for the main dough. Main dough: 52g Jinshan Japanese toast powder, 52g tangzhong, 21g fine sugar, 4g salt, 36g milk, 21g butter.

   

5. 5 Put the ingredients except the medium dough, soup dough and main dough butter into the mixing bowl. Start the chef machine and start kneading the dough. Knead the dough at low speed first, then knead at medium speed for 10 minutes.

   

6. 6 At this time, the dough can be pulled out of the film, but the film is relatively thick.

   

7. 7 Add the softened butter and continue kneading the dough, first on low speed and then on medium speed.

   

8. 8 After about 10 minutes, the dough can be pulled out of the glove film. Stop kneading dough.

   

9. 9 Make the dough into a round shape and put it into the fermentation box or directly into the bucket of the chef's machine. Pay attention to maintaining the humidity of the dough and carry out the first fermentation of the dough.

   

10. 10 The room temperature is 17 degrees. I let the dough ferment at room temperature for about two hours. This is the risen dough. If you have a fermentation box at home, it is more convenient to set the temperature and humidity for fermentation. There is no fermentation box, so pay attention to the dough fermentation temperature and humidity. It is best to control the temperature at 28 degrees. When the temperature is slightly lower, the fermentation speed will be slower, and the dough humidity should be maintained.

    

11. 11 Take out the dough, place it on a kneading mat, flatten it to deflate, divide it into three equal portions, roll it into balls and let it rest for ten minutes.

    

12. 12 Roll the dough into a long strip and top with the previously cooked red beans as shown.

    

13. 13 Roll up and shape into long strips.

    

14. 14 Do all three doughs this way. Roll out the rolled strip again,

    

15. 15 Roll up the end with more red beans and close the mouth.

    

16. 16 Put it in a toast box and let it ferment at room temperature. Because the room temperature is low, it takes nearly two hours.

    

17. 17 When the toast is eighty percent full, preheat the oven to 180 degrees in advance,

    

18. 18 Place in a toast box, cover with tin foil, and set timer for 40 minutes. At the end of the process, you can remove the tin foil and add color.

    

19. 19 Then take it out of the oven and unmold it, place it on a baking sheet and let it cool. After it cools, just put it in a plastic bag. When eating, it is very good to slice or tear it by hand.