How to make milky red bean paste toast, how to make milky red bean paste toast

1.Add the ingredients except the red bean paste and the whole egg wash to the bread bucket in turn, 2Start the bread maker and dough for 25 minutes, 3

Then ferment for 40 minutes, 4Start the bread maker and dough for another 5 minutes, and vent the dough, 5Place the exhausted dough, relax for 5 minutes, roll out into a rectangle, 6

Apply a thick layer of red bean paste at the position of 2 to 3, 7Three folded up, then rolled out, 8Fold it into three folds, 9

Cut into thirds, 10Braided into three strands, 11Put it in a toast box, 12

Then put in a baking sheet, put a bowl of hot water and let rise for 50 minutes, 13Two to eight minutes full, brush the surface with a layer of whole egg liquid, 14Put into a preheated oven, medium level, 180 degrees, top and bottom heat, bake for 40 minutes, 15

Immediately remove the baked toast and let cool in the oven.

Materials. Bread crumbs.

210 grams. Plain flour.

60 grams. Milk.

95 grams. Animal butter.

80 grams. Sugar.

25 grams. Salt.

2 grams. Yeast.

5 grams. Butter.

25 grams. Ground bean paste.

200 grams. Preparation of creamy bean paste toast.

Put the milk, cream, sugar, salt, two kinds of flour after sifting, yeast in turn in the bread machine, select the dough program.

Once one dough is complete, add the butter and perform the dough one more time.

Once the second dough mixing program is complete, place a wet towel over the bread bucket, close the lid and select the bread maker fermentation program for an hour.

Take out the dough and divide it into 2 parts, knead it round, cover with plastic wrap and let it rise for 15 minutes.

Roll out into long slices, put an even layer of red bean paste in it, roll it up, and let it rise for another 15 minutes.

After rolling it out, roll it into a roll, put it in a 450g toast box, put a large bowl of boiling water in the oven, and then put it on the grill, and the toast box is placed on the grill for fermentation, and the fermentation can be basically completed after one hour.

After fermentation, cover the toast box and heat the middle of the oven at 180 degrees for 40 to 45 minutes.

Ingredients: Whole milk.

Golden statue high powder. Protein.

Caster sugar. Salt.

Butter. Yeast.

Honey peas. Knead all the ingredients except the butter to the expansion stage, then add the butter and knead the dough until it is complete, and you can stretch out a tough and unbreakable film by hand.

Seal and ferment until 2 times larger.

Take it out and knead it again, then divide it into two equal parts, knead it round and relax for 15 minutes.

Roll out, roll out a rectangular sheet of dough, a little shorter than the toast box, don't push too hard and don't roll it out too thin, cover with plastic wrap and relax for 10 minutes.

Then sprinkle with honey beans, roll them up and put them in a toast box, cover them with plastic wrap and send them until they are full (room temperature in summer, ferment in the oven in winter, remember to put a small bowl of water in it to increase humidity.) ）

Bake in the oven at 190 degrees for about 40 minutes (remember to cover the tin foil after the surface is colored halfway).

Material. 250 grams of high flour, 1 4t salt, 25 grams of sugar, 1 2 grams of quick fermentation, 160 grams of fresh milk, appropriate amount of red bean paste or honey red beans.

Method. 1. Mix all ingredients into a dough. Ferment for 60 minutes to twice as large.

2. Roll out the hand size into a rectangle, about 15*30cm. Coat with red bean paste or honey red beans. Looks rolled up. Pinch the opening tightly.

3. Cut the long strip of dough longitudinally into three strips, but one end is not quietly cut off, braid, and the two ends are grabbed and put into the model.

4. Final fermentation 50-60 minutes to 9 minutes. Brush the surface with egg wash.

Degree roast for 35 minutes.

Material. 250g of high powder, 1 4t of salt, 25g of sugar, 1 2g of quick fermentation, 160g of fresh milk, appropriate amount of red bean paste or honey red beans.

Method. 1. Mix all the ingredients and bring the dough together. Ferment for 60 minutes to twice as large.

2. Roll out a rectangle, about 15*30cm. Coat with red bean paste or honey red beans. The long front of the feast rolled up. Pinch the opening tightly.

3. Cut the long strip of dough into three lengths, but do not cut off one end, braid, and grab both ends and put them into the model.

4. Final fermentation 50-60 minutes to 9 minutes. Huiyin is brushed with egg wash on the surface.

Degree roast for 35 minutes.

1. 475 grams of high-gluten flour, 2. Appropriate amount of red beans, 3. 25 grams of milk powder, 4. 8 grams of yeast (dry), 5. 50 grams of eggs, 6. 135 grams of milk, 7. 150 grams of broth, 8. 8 grams of salt, 9. 40 grams of butter, 10. 75 grams of sugar. Steps: 1. Put all the ingredients in a blender except the butter and stir them into a dough at slow speed.

2. Then use a medium-range stirring tool to roll the gluten, add butter, and stir evenly at slow speed first. 3. Stir at medium speed to the completion stage. 4. Put it in a container for basic fermentation, about 40 minutes.

Warm morning is not divided into rounds, 700 grams of one large dough and 60 grams of five small dough. 6. Relax for 15 minutes. 7. Put the toast dough rod into a rectangle, spread red beans and roll it up, put it in the toast mold, and finally ferment until it is eight minutes full.

8. Wrap the small dough into the trap, roll it round, and finally ferment for 40 minutes, with a temperature of 38C and a humidity of 85%. 9. Brush the fermented dough with egg mixture, sprinkle with sesame seeds, and 180C for 15 minutes. 10. Cover the toast.

180c for 40 min.

<> "Red Bean Paste Small Toast."

Ingredients: 1. Polish species: 60 grams of high powder, 60 grams of water, 1 gram of yeast.

2. Main dough: 240 grams of high flour, 35 grams of egg white, about 100 grams of water, 20 grams of sugar, 1 gram of salt, 2 grams of yeast, 20 grams of butter.

3. Others: 160 grams of red bean paste, appropriate amount of egg liquid on the surface of the brush.

Method: 1. Mix and stir the Polish materials until there is no dry powder, and ferment until the surface bubbles and the internal wire drawing.

2. Mix the main dough except butter, add Polish seeds, knead until smooth, add butter, and then knead until the glove film.

3. Ferment the dough until it is twice as large, and divide it into 8 parts after draining the celery gas, each serving is about 67 grams.

4. Take a dough and roll it out, wrap it in bean paste, roll out the dough, roll it up from top to bottom, and complete 8 pieces in turn. Leather staring.

5. Starting from the first one, roll out the dough, cut it into 3 strips, braid, and put the head and tail into the mold with the back of the bend.

6. After the second ignition and fermentation, brush the surface with egg wash and bake at 170 degrees for 20 minutes.

How to make red bean toast:

Ingredient breakdown. High powder, low powder, milk, light cream, honey red beans, whole egg liquid, yeast, salt, sugar.

1. Raw materials are standby.

2. Thaw the frozen honey red beans.

3. Pour all the other ingredients except the red beans and butter into the bread machine and mix thoroughly.

Add the butter after minutes.

5. Add the thawed honey red beans.

6. Knead until the dough can pull out a large film and round it.

7. Ferment to double the size.

8. After fermentation, exhaust, divide into 3 parts, roll round, and let for 10 minutes.

9. Take out a piece of dough, roll it out into an oval shape, and roll it up. Place in a toast mold and let it ferment a second time.

10. Cover when it is full of nine minutes.

11. Preheat the oven and bake at 170 degrees for about 40 minutes. Finished product drawing.

Ingredients for making red bean toast:

Dough ingredients: 250 grams of high flour, 28 grams of egg mixture, 60 grams of milk, 3 grams of yeast, 68 grams of water, 30 grams of unsalted butter, 35 grams of caster sugar, 2 grams of salt (ice liquid for hot days).

Fillings and finishes:

Appropriate amount of honey beans and sliced almonds.

Preparation of red bean toast:

1. Put all the dough ingredients into the bread machine bucket, start the kneading program, add the softened butter after about 20 minutes, and knead the dough again for about 20 minutes until the film comes out.

2. Cover the kneaded dough with plastic wrap for the first fermentation.

3. Ferment to double the size.

4. Take out the fermented dough and vent it, divide it into three equal parts, knead it round and relax for 10 minutes. Take one portion of dough, roll it into an oval shape, turn it over, sprinkle with honey peas, and roll it up.

5. Everything is two from the middle.

6. Discharge in the mold.

7. Secondary fermentation to twice the size.

8. Preheat the oven at 180 degrees and bake for about 30 minutes until the surface is golden brown.

Nutritional benefits of red beans:

Red beans are flat in nature, sweet and sour, because red beans are good at going down, and the waterways are good, the ancients have a saying that "eating more makes people thin". Red beans are low in calories, rich in vitamin E and active ingredients such as potassium, magnesium, phosphorus, zinc, selenium, etc., and are typical high-potassium foods, which have a variety of effects such as clearing heat and detoxifying, strengthening the spleen and stomach, diuresis and swelling, ventilation and annoyance, replenishing blood and milk, etc., and have good effects on enteritis, dysentery, diarrhea and carbuncles.

How to make red bean toast taste better? Personally, I think that if you make a red bean toast like this, at least the method is more troublesome, but the taste is really delicious. First of all, we should make the red bean and put it in the toast.

It tastes particularly good when wrapped.

Red bean toast can be made of noodles, put milk, honey, evenly stirred with flour, after half an hour of rest, you can put it in a baking dish, and then evenly sprinkle a layer of cooked red beans on the noodles, and then test, it is very delicious.

Ingredients: 250g cake flour, 2 tablespoons sugar, 1 teaspoon salt, 10g cream, 170ml milk, one and a quarter teaspoons of yeast powder, and an appropriate amount of honey red beans.

Method 1: Place high-gluten flour. Salt. Sugar. Cream. Put the milk in the bread maker in order, put the yeast powder in the yeast box, press 11 (pineapple bread to make).

2. Wait for 1 hour, take the dough out of the bread maker (don't press the cancel button), sprinkle some flour on the table, roll out the dough into a long shape, put in the appropriate red beans, roll it up (put the back cover down towards the bottom of the bread machine), and press Continue to start.

<> "Ingredients: 280 grams of high-gluten flour, 130 grams of milk, 40 grams of powdered sugar, 30 grams of butter, 10 grams of milk powder, 1 egg, 2 grams of salt, 4 grams of yeast.

Steps: 1. Gluten flour, milk powder, salt, powdered sugar, yeast, stir well;

2. Beat the eggs + milk evenly, and add the flour just stirred;

3. Stir into a flocculent shape with chopsticks, and knead the dough with a chef at low speed;

4. Knead the dough until it is extended, add the softened butter;

5. The kitchen machine stirs in medium and high speed 4 gears for about 10 minutes, and the glove film can be easily pulled out;

6. Without fermentation, cut into 3 parts first;

7. Knead the round, roll out a long tongue with a rolling pin, turn it over and roll it into a long tongue shape;

8. Cover with plastic wrap and relax Tan Tong smile for 15 minutes;

9. Gently press the exhaust, and roll it out again on both sides into a long tongue-like roll;

10. Put the rolled dough into the toast box;

11. Turn off the preheated oven at 50 degrees, put a cup of hot water to increase the humidity, and ferment for an hour;

12. Ferment to double the original size, cover with a toast lid, and oven at 150 degrees for 35 minutes;

13After baking, put on a rack to dry and slice.

Red beans are highly nutritious ingredients, rich in protein and amino acids, and can prevent rapid brain aging, etc., and their health care effects are very unique. Red beans can also be added to other ingredients to play a finishing role, for example, red beans added to bread to make toast bread is a very good delicacy, let's take a look at how to make red bean toast bread?

The ingredients for red bean toast bread are as follows: 68g of old noodles, 340g of high-gluten flour, 9g of yeast (soaked in warm water), 7g of salt, 20g of fresh cream, 14g of caster sugar, 17g of eggs, 7g of unsalted cream, 163g of water, 25g of caster sugar, 50g of unsalted cream, and 50g of high-gluten flour (to be iced first).

The production steps of red bean toast bread can be made with reference to the following: 1. Make old dough the day before, 250g of high-gluten flour, 162g of water, 1g of dry yeast and stir into a dough, ferment at room temperature for 1 hour, move it into the refrigerator for 24 hours, that is, the old dough, when used the next day, it should be retreated to room temperature, and the rest should be stored in the freezer; 3. Make dough: soak the yeast in warm water and set aside; 4. Add all the ingredients of the dough to the soaked yeast, and stir the old noodles together until the completion stage; 5. Roll round and put a steel basin with plastic wrap (put it in the oven and put a cup of hot water when it is cold) for 100 minutes to ferment; 6. Take out the dough and press it with your fist, then fold it and let it rise for 20 minutes;

7. Divide 3 pieces equally, roll round, and wake up for another 20 minutes; 8. Roll out the dough into a rectangle, spread a layer of red bean filling, roll up and rub the long side to slender; 9. Complete the three crosses into a braided shape, put it into the toast mold, and carry out the final fermentation; 10. To make pineapple crisp: mix 50g of high-gluten flour (ice first), 50g of unsalted cream, caster sugar, mix with a dough cutting knife and cut into powdery granules, and put it in the freezer for later use; 11. The dough swells until the model is nine minutes full, brush the surface with a layer of egg wash, then sprinkle the pineapple crisp, put it on a baking tray and move it into the preheated oven, and heat it at 180 degrees for 35 minutes.

Ingredients: 402 grams, 5 grams of instant yeast, 241 grams of water, 101 grams of main dough, 40 grams of caster sugar, 8 grams of salt, 30 grams of milk powder, 50 grams of cream, 11 grams of water, 50 grams of eggs, 5 grams of improver, 480 grams of shelled honey red beans.

Method 1Instant yeast is dissolved in a little room temperature water; Ingredients A and B gluten flour sifted and set aside.

2.Put the gluten flour of ingredient A into a container, add the dissolved instant yeast and water and stir together until it expands.

3.After the dough is rounded, it is put into a steel basin for basic fermentation for 90 minutes, which is the medium dough.

4.Put ingredient B (except the cream) into the mixing tank, and then tear the middle dough of method 3 into small pieces and put it in the mixing tank and mix it together to form a dough.

5.Add the cream to recipe 4 and stir until finished.

6.Take the dough of method 5 and divide it into 2 small dough pieces of 120 grams per portion, roll it round and relax for 15 minutes, and then use the stick to form a cow's tongue.

7.Fold the dough into 3 folds, then open it with a stick, wrap the shelled honey beans and roll up the dough to make 2 rolls.

8.Finally, put 2 rolls of toast in the same baking mold and ferment until the mold height is 9 minutes full, then put it in the oven on 160 above and 210 on the lower heat for about 35 minutes.