How to make red bean paste and milky toast (230g)

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  1. Prepare the ingredients and soften the butter in advance ;

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  2.Use a kitchen scale to weigh the ingredients according to the instructions.Put the ingredients into the mixing barrel of the bread machine according to the order of "liquid first, then solid" in the ingredient menu.It should be noted that the sugar and salt should be placed diagonally, and the yeast should be placed in the small pit cut out at the top of the flour;

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  3. Start the kneading program under the bread function menu of the bread machine and knead it twice.After the dough program ends, the dough reaches the expanded and film-forming state, which takes a total of 1 hour (depending on different bread machines);

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  4.Start the fermentation process again in the bread machine and ferment the dough to 2.5 times its original size;

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  5. Take out the fermented dough and knead it evenly to deflate the air, cover it with plastic wrap and let it rest for 20 minutes;

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  6. Roll the relaxed dough into a long tongue shape of about 30 cm with even thickness;

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  7. Evenly spread the red bean paste filling;

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  8.Roll up from top to bottom;

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  9. Place the rolled dough into a 230g toast mold, cover it with plastic wrap and let it ferment;

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  10. When the mold is fermented again until about 90% full, close the toast box lid and put it into the oven.The lower layer is heated up and down to 190 degrees.Bake for 40 minutes;

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  11. Remove from the oven and buckle after baking After taking out the toast, it is easy to remove from the mold;

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  12. The internal structure and cross-section after cutting are great!

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  13. Mixing the mellow aroma of milk and the glutinous taste of bean paste, the overall The taste is moist and sweet, and the texture created by the rolled bean paste also increases the appetite of the finished product~