Q: Can I use a different type of flour for this recipe?
A: This recipe is best with high-gluten flour for optimal texture, but you can experiment with other types if necessary.
Q: Is there a substitute for unsalted butter?
A: Yes, you can use margarine or a butter alternative, but it may slightly alter the flavor.
Q: How do I know if the dough has doubled in size during the second fermentation?
A: It usually takes about an hour at 38°C. You can check by gently pressing the dough; if the indentation remains, it’s ready.
Red Bean Paste Bread Toast
Notes
Ingredients:
Instructions:
Nutrition:
- High-gluten flour: 250g
- Milk: 120g
- Egg: 1
- Unsalted butter: 30g
- Sugar-tolerant yeast: 3g
- Salt: 2g
- Granulated sugar: 30g
- Whole egg liquid (for brushing): as needed
- Red bean paste: as needed
Instructions:
- Mix all ingredients except butter and salt in a mixer until a thin film forms. First fermentation at 28°C for about an hour. Then, divide into small dough balls (60-80g each), round them, and let rest for 20 minutes.
- Flatten the red bean paste and cut it into wide strips.
- Roll out a dough ball into an oval shape.
- Place the bean paste on the dough, ensuring it's the same length as the mold. If you don't have a mold, you can go without.
- Pinch to seal the dough around the bean paste.
- Place the dough seam-side down in the mold.
- Allow for a second fermentation at 38°C for about 1 hour, or until doubled in size.
- Beat an egg and lightly brush it over the fermented bread. Sprinkle almond slices for added aroma, if desired.
- Bake at 150°C on the top and 190°C on the bottom for 20 minutes.
- Once baked, remove from oven.
- Enjoy the freshly baked, soft, and sweet bread.
- Make a 250g toast as an alternative variation.
- Use two small rolls for this recipe.
- Admire the beautiful slices once cut.
Nutrition:
- Calories: Varies depending on serving size
- Carbohydrates: Primarily from flour and sugar
- Protein: Moderate, from the egg and milk
- Fat: Low, mainly from the butter
