How to make red bean toast bread?

Red beans are a food ingredient with very high nutritional value. They are rich in protein and amino acids. They can prevent rapid aging of the brain, etc. Their health-care effects are very unique. Red beans can also be added to other ingredients to play a finishing touch. For example, toast bread made with red beans added to bread is a very delicious dish. Let’s take a look at how to make red bean toast bread.

The material requirements for red bean toast bread are as follows: 68g old dough, 340g high-gluten flour, 9g yeast (soaked in warm water), 7g salt, 20g fresh cream, 14g fine sugar, 17g egg, 7g unsalted butter, 163g water, 25g fine sugar, 50g unsalted butter, 50g high-gluten flour (chilled first)

The production steps of red bean toast bread can be referred to as follows: 1. Make the old dough the day before, 250g high-gluten flour, 162g water, 1g dry yeast, stir into a dough, ferment at room temperature for 1 hour, move into the refrigerator for 24 hours, this is the old dough, when used the next day, return to room temperature, and store the rest in the freezer; 3. Make the dough: soak the yeast in warm water for standby use; 4. Add the soaked yeast to all the ingredients of the dough, and stir the old dough together until the completion stage; 5. Roll into a ball, put in a steel bowl, cover with plastic wrap (put in the oven when it is cold, add a cup of hot water) and ferment for 100 minutes; 6. Take out the dough, press it with your fist, fold it, and let it rise for 20 minutes;

7. Divide into 3 equal pieces, roll into balls, and let it rest for 20 minutes; 8. Roll the dough into a rectangle, spread a layer of red bean filling, and roll up the long side to make it thin and long; 9. After the three strips are completed, cross them into a braid shape and put them into a toast mold for final fermentation; 10. To make pineapple pastry: use a dough cutter to mix 50g high-gluten flour (which must be frozen first), 50g unsalted butter, and fine sugar, and cut them into powder and granules, and put them in the freezer for later use; 11. When the dough is expanded to 90% of the mold, brush a layer of egg liquid on the surface, sprinkle with pineapple pastry, place on a baking tray and move into the preheated oven at 180 degrees for 35 minutes.

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