Bean bread recipe excellently

Published Sep 13, 2023 at 14:14pm ET

This bread has less sugar and less oil. If you like dessert, you can add 10 to 20 grams of sugar.

Food Material List

1 Strong flour 400g
2 Egg One
3 Powdered Milk 25g
4 Sugar 20g
5 salt 2G
6 Baking powder 5g
7 Corn oil 25g
8 water 150g

Operational steps

1 400 grams of high gluten flour, 25 grams of corn oil, an egg, 2 grams of salt, 5 grams of fermentation powder, 20 grams of sugar, 25 grams of milk powder, 150 grams of water, all into the bread machine barrel knead noodles for 35 minutes, out of the film on the line. Fermentation in warm place is more than 2-2.5 times. (You can also rub the noodles with your hands directly until they come out of the film, that is, with a little effort.)
2 In the process of dough fermentation, I used pressure cooker to make bean paste filling quickly. Wash and boil the red beans until they are ripe. Remove the controlled dry water and put it into the pot. Press it into a muddy shape with a shovel. Add brown sugar and stir-fry it over low heat to dry the water.
3 Fermented dough took out hand pressure exhaust, and then divided into 12 equal parts, take a rolled round package into the prepared bean paste filling, like steamed buns, like the mouth.
4 Press the closure down with your hand and cut the surrounding area with a knife. (Another way is to roll the dough into a tongue and put it into the bean paste filling, folding a little at both ends and rolling it up from the wide noodles).
5 Put the bread neatly into the greased baking pan. Brush the top of the bread with a layer of whole egg liquid and sprinkle with white sesame.
6 The baking tray is put into the oven for secondary fermentation. Put a bowl of boiled water under the cold weather. (Its not hot in summer)
7 This is second-fermented bread. Bake at 180 degrees in the oven for 15 to 20 minutes. Self-observation.
8 The baked bread quickly brushes a layer of corn oil on the surface of the bread to better lock in moisture.
9 Put the bread in a fresh-keeping bag when its cold and still warm. It still tastes good even the next day.

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