Hello everyone, I am Miss Liang, welcome to my baking laboratory today to share with you a red bean cream roll bread made of toast dough, this kind of conch roll shape bread is generally made of open crispy can be made of ode bread, in order to allow more people to make this bread at home, specially changed the dough to about 65 water content of toast dough, this dough recipe directly replaces the water with milk can better set off the cream and red beans flavor, increase the milk flavor of bread, If you like the flavor of fragrant milk, you must try it, so don't talk much nonsense to start this production tutorial.
First of all, we first make the dough part of the conch roll, the high gluten flour 250g, sugar 15g, yeast 5g, salt 4g, milk 166g, butter 30g of dough kneaded well, kneaded out the glove film after the reunion, a round of 27 degrees, humidity 75%, fermentation about 30 minutes to take out, divided into about 40g of small dough.
After dividing, we roll the dough into slender strips about 1.5 cm in diameter and prepare our conch roll mold - solenoid
When rolling this conch roll, pay attention to pressing the dough at the tip and then rolling up the whole dough little by little along the texture
After rolling up, we put the dough into the baking pan for two rounds of 38 degrees, 85 humidity, hair to twice as large, recently often asked me how much the second time is, in fact, the second round has no standard time, fermentation will change according to your temperature, humidity changes, generally two good signs is to send your dough to 2-2.5 times larger on it.
After the second round is good, we can bake the conch roll out to look better, brush a layer of egg liquid on the dough to increase the color of the dough, generally in order to control the color to the beaten eggs after sifting to add some water to dilute, so that the brush is more uniform and more beautiful.
After brushing, we can put the conch roll in the oven to bake, my oven is generally 180 degrees 15 minutes on it, bake well and then put it on the iron mesh to cool down, and then we start to make cream, 100g light cream plus 30g of red bean paste beat to 80%, put into the mounting bag on it
At this time, to make sure that the dough is completely cool, you can start squeezing the cream into the conch roll, and there is a little trick when squeezing the conch roll, first reach in and squeeze half, and then spiral extrude on it
Well, after squeezing the cream, the conch roll is ready, everyone has any questions you can leave me a message, the next issue I share the production process of the puffs and how to judge the batter of the puffs, like to pay attention to it