Woolen bread

2024-06-25 08:09:56  Views 2 Comments 0

Ingredients

High-gluten flour ( 300g )
Milk powder ( 5g )
Yeast powder ( 5g )
White sugar ( 30g )
Salt ( 1g )
Eggs ( 1 )
Ice water ( 80 grams )
Butter ( 20g )
Red bean paste filling ( 30g )

How to make yarn ball bread

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    1.Prepare to weigh the food village: high-gluten flour , ice water, eggs, milk powder, yeast, sugar, bean paste filling and a little salt

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    2.First Put the eggs, ice water and salt into the bread and stir it

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    3. Then pour in milk powder, sugar, High flour and yeast powder

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    4. Set the dough program and knead for half an hour, 20 minutes Pour in butter and continue kneading until complete

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    5. Check the thin glove film and it will be OK

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    6.Then the dough is covered with plastic wrap and fermented at room temperature until it doubles in size, and the finger holes will not shrink back.That’s it

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    7.After exhausting the panel, divide it into six equal parts

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    8.Knead into round balls and cover with plastic wrap for 10 minutes

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    9. Then roll it into a ox tongue shape, divide it into 1/3 and apply red bean paste on it, leaving some space around it.Use a spatula to cut out the remaining part into thin strips., as shown in the picture

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    10.Wrap the surrounding gaps with red bean paste

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    11.Then roll it into a red thread roll from top to bottom

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    12.In the container

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    13.Cover with plastic wrap and bake twice to double and a half times

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    14. Put it into a preheated 170 degree oven and bake for 25 to 30 minutes on top and bottom heat

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    15.Observe and see When the surface is slightly colored, open the door, put on baking paper and continue baking

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    16.Get out of the way The mold looks like a ball of yarn

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    17.The bread is soft and silky with just the right flavor

Tips

Tip: The oven temperature depends on the individual Control the temperament of the oven at home.Put the water in the refrigerator for a small amount before use.Put the salt and wet ingredients together, put the wet ingredients in one corner, then pour the dry powder ingredients, and finally put the yeast powder into the flour to prevent it from colliding with the salt and weakening the yeast.Fermentation.

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