Hydrangea bread with red bean paste
| High-gluten flour 250g | Warm water 93 grams |
| Eggs 1 | White sugar 30g |
| Dry yeast 3 grams | Salt 3 grams |
| Butter 26 grams | red bean paste Appropriate amount |
Step 1
All ingredients.
Step 2
Put all the ingredients except the butter into a chef's machine and stir until they are initially expanded.
Step 3
Add the softened butter at room temperature and stir until it is fully expanded and the film can be pulled out. The kneaded dough has tiny bubbles on the surface and is soft and shiny.
Step 4
Ferment until 2.5 times in size.
Step 5
Press to deflate, divide into two parts, and let rest for 10 minutes.
Step 6
First take a piece of dough, roll it into a rectangular sheet, spread a thin layer of bean paste on it, and leave the remaining third unspreaded.
Step 7
First fold the part that is not covered with bean paste, and then fold the rest, making a total of three layers, making sure there is bean paste between each layer.
Step 8
Roll out thinly and cut into 6 portions.
Step 9
Then cut each portion into two pieces without cutting off the head. Pull it longer.
Step 10
Pull it longer.
Step 11
Cut upwards, braid into a three-strand braid, and pinch the tail tightly.
Step 12
Pinch it together from head to tail and press it underneath, it will be a hydrangeas bread.
Step 13
Make all the embryos, a total of 12 embryos, and put them into the Xuechu 12-piece square non-stick mold.
Step 14
Ferment until 9 minutes full and the embryos become plump and light. Brush the surface with egg wash.
Step 15
Preheat the oven in advance, set the upper tube to 160 degrees and the lower tube to 175 degrees, and bake for 19 minutes.
Step 16
Baked hydrangea bread.
Step 17
Lovely
Step 18
Crispy on the outside and tender on the inside
Step 19
Beautiful and delicious. Cooking Tips for Hydrangea Bread with Red Bean Paste1. The temperature and time can be flexibly adjusted according to your own oven.
2. If the surface is too heavily colored, you can cover it with tin foil halfway.
