Ranch red bean toast

Medium ingredients: 700 g of high gluten flour, 12 g of yeast, 560 g of fresh milk

Main dough ingredients: 272 g of high gluten flour, 28 g of matcha powder, 135 g of caster sugar, 13 g of salt, 95 g of animal fresh cream, 170 g of fresh milk, 100 g of butter

Other ingredients: toast red bean filling to taste, whole egg liquid to taste

Production: Medium seed, stir tank into high gluten powder, instant yeast powder, add fresh milk, stir at medium speed for three minutes, beat until into a ball, into a stainless steel dish, covered with dry cloth, room temperature fermentation for one hour.

Stir the dough in the medium seed finished, high gluten flour, matcha powder, fine sugar, salt, add animal whipped cream, slowly beat into a ball, after the ball, stir at a medium speed to seven points of gluten, the dough is slightly opened, can not pull out too thin film will be broken, the crack is not smooth, some slightly jagged, the agitator is reduced to a slow speed, add room temperature softened unsalted cream cubes, stir to fully fused, and then adjust the blender to a medium speed to beat to ten, the dough is fully expanded, hand dip an appropriate amount of salad oil, take one end of the dough, fold towards the center, Harvest into balls.

Put into the fermentation container, the container and the surface of the dough are smeared with a little salad oil, ferment at room temperature for twenty minutes, divide into 260 grams of dough each, then take one end, fold towards the center, turn to the fold into a circle, then put on the fermentation container, cover the surface with a dry cloth, roll flat and lengthen with a rolling pin, turn over the bottom of the dough, smear fifty grams of toast red bean filling, roll into strips, cover with wet wipes for ten minutes, then roll out with a rolling pin, fold it from the front end to the back, fold it into a ball, cut it from the middle without cutting, put it into a non-stick mold, Ferment for one hour (temperature 36 ° C, relative humidity 75%), after fermentation, brush with a brush on a thin egg mixture, put into the oven, heat 180 degrees, heat 150 degrees, bake for 30 minutes