How to make red bean paste crispy bread

In today’s society, with so many food ordering apps available, how many people are willing to cook their own meals? Ordering food online is convenient, but in the long run, your health will disappear. So, throw away your laziness, get into the kitchen and start practicing. Maybe you need to learn from me how to make red bean paste milk crisp bread

1. Put flour, dry yeast, sugar, salt, grated cheese and 15g corn flour into a bowl.

2.1 Take 15g of butter and stir it into the dough at high speed until a thin film can be pulled out.

3.2 Beat the eggs. Add water and 10g egg liquid, use a blender to mix evenly at low speed first, then at high speed for 2 minutes.

4.12 Cover the dough with plastic wrap and place it in a warm place to ferment for 1 hour.

5.2 After 11 hours, the dough has obviously expanded.

6. On a floured board, divide into 4 portions and roll into balls. Cover loosely with plastic wrap and let rest for 10 minutes. At this point there will be small bubbles on the dough, which means the dough is beautifully done.

7. Press the dough into a round shape with your hands and place a small spoonful of red bean paste in the center. Wrap it up like a bun. Carefully pull around the edges with your hands to wrap the stuffing and seal it; carefully pull around the edges again and fold it inward one more time. This makes the surface of the bread thin and the bottom of the bread thick. The red bean paste of the baked bread is almost evenly distributed on the surface. It is not like steamed buns with a large amount of filling in the middle, which makes it greasy when you bite it.

8. The final closing must be tight. Place with the seam facing down on a baking sheet lined with baking paper. Sprinkle some flour, loosely cover with plastic wrap, and place in a warm place for secondary fermentation for 30 minutes.

9. During this time, roughly mix the remaining butter and powdered sugar with a spoon, and then beat with an electric mixer.

10. Sift in the remaining corn flour and stir evenly to form custard bars that can be squeezed on the surface of the bread later. Put the soufflé into a piping bag and cut a small hole in the corner of the bag.

11. After the bread has fermented, brush a layer of egg liquid on the surface. Use a piping bag to squeeze the buttercream part out of the small hole and evenly squeeze it on the surface of the bread in a cross shape.

12. Put it in the preheated oven at 160 degrees for 15-20 minutes.

I have introduced the red bean paste milk shortbread. I wonder if you have understood it? To put it another way, if you read it carefully a few times, you will definitely be able to fully grasp it. Once you have mastered it, all you need to do is put it into action, because delicious food is made through practice.