Soufflé bread, black sesame bread, matcha red bean haas bread
Description
The soufflé is creamy, the milk is fragrant, the bread is fluffy, the black sesame is healthy, sweet, not sweet, healthy and delicious, the matcha red beans are dense and smooth, the pure matcha is a little bitter, the soft bread is delicious, the weight is 160 grams, the amount is large, it is a must-eat bakery for matcha and red bean control, and the bakery must order goods!
Serving Size
Time
Ingredients
-
Soufflé, black sesame seeds, matcha red bean haas breadsame dough
-
Gluten flour600g
-
sugar90g
-
salt7g
-
yeast6g
-
dried milk40g
-
cream90g
-
water60g
-
ice cube4
-
Soufflé bread filling:follow recipe
-
powdered sugar40g
-
yolk1
-
dried milk175g
-
cream125g
-
Filling of black sesame bread:follow recipe
-
Black sesame powder140g
-
powdered sugar60g
-
dried milk80g
-
creamas needed to prevent sticking
-
Matcha red bean haas bread dough:follow recipe
-
Matcha powderas needed
-
Matcha red bean haas bread filling:follow recipe
-
Red bean pasteas needed
-
High-gluten flour with water1:1
-
Gluten flour100g
-
yeast1g
-
water100g
-
protein1
Steps
-
Ingredients: Jiahe brand high-gluten flour, Nanbeifang two sugar, Taiwan salt, Yanzi brand yeast, Kenin milk powder, native eggs, President brand unsalted cream, water
-
"Soufflé Bread Filling": Aged sugar powder, local eggs, Anjia milk powder, Lebaona unsalted cream
-
"Black Sesame Bread Filling": Black sesame powder, senior sugar powder, Anjia milk powder, Lebaona unsalted cream
-
"Matcha Red Bean Haas Dough": Shizuoka matcha powder Filling: red bean paste
-
First, add 4 eggs and ice cubes
-
Soup: Add 100 degrees of hot water to gluten flour and stir well (1:1 or 1:5 e.g. 50 grams of cake flour, 50 grams of water or 10 grams of cake flour, 50 grams of water) Refrigerate ice the day before and make it the next day Add the mixing steel
-
Liquid: 100 grams of all-purpose flour, 1 gram of yeast and 100 grams of water, stir well Refrigerate ice the day before and make it the next day Add the mixing steel
-
Then add soup and liquid
-
Add the rest of the ingredients (except for the salt and cream)
-
Beat slowly and then on medium until the film is thick, then add salt and cream
-
Hit the film (arc-shaped)
-
Temperature measurement (26 degrees) Dough temperature (28°C or less) Roll round and do basic fermentation for 1 hour
-
To make matcha red bean hass bread matcha dough, divide the original dough into 300 grams
-
Add matcha powder and rub in
-
Mix well Do basic fermentation for 1 hour
-
Do basic fermentation for 1 hour
-
Homemade soufflé filling: powdered sugar, egg yolk, milk powder first stir well, then add cream and stir evenly to complete
-
Homemade black sesame filling: black sesame powder, powdered sugar, milk powder, and cream are stirred well
-
Basic fermentation is completed in 1 hour
-
Basic fermentation is completed in 1 hour
-
Divide the dough into 100 grams and 80 grams, about 4 rounds, and ferment for 15 minutes
-
Matcha dough: Divide the dough into an 80 gram round and make a middle ferment for 15 minutes
-
Soufflé Bread 35~40 grams of soufflé filling, wrap it up, close it and pinch it tightly
-
Black Sesame Bread Wrap up the black sesame filling, and open the rod
-
secant
-
Roll up from top to bottom
-
Then roll it up from the bottom up
-
"Matcha red bean haas bread" Dough shaping: Grow the dough rod into a piece of bread
-
Turn over
-
Spread the red bean paste in the middle, fold the right side to the other side, and then fold it to the right edge to roll it up from top to bottom
-
The soufflé bread is made to make the final fermentation for 50 minutes
-
Black sesame bread do the final fermentation for 50 minutes
-
Finally, before fermentation, cut five lines on the surface of the dough, cut the surface of the dough first, cut the middle first, and then cut the lines on both sides Matcha red bean haas bread do the final fermentation for 50 minutes
-
The soufflé bread is finished with a final ferment of 50 minutes
-
The black sesame bread is finished by making the final fermentation for 50 minutes
-
Matcha red bean haas bread is finished by making the final fermentation for 50 minutes
-
Preheating: 250 degrees on the top and 200 degrees on the bottom (Yamazaki 5680M oven can be baked according to the preheating program until the preheating is completed, other oven preheating temperatures are reference) Baking: 230 degrees on the upper heat, 160 degrees on the lower heat, put the penultimate layer of the oven (the upper heat has coloring, turn off the zero degree, and then turn up the heat if it is not colored), and bake for a total of 12 minutes On the second plate, the heat is 210 degrees, the heat is 200 degrees, and the third layer is put down and baked for 12 minutes Yamazaki 5680M oven bake temperature
-
Soufflé bread is finished
-
Black sesame bread is finished
-
Matcha red bean haas bread is finished
Tips
We insist on using completely natural ingredients to make our products, and you are welcome to take advantage of my natural recipes!
1. In summer, the ice cube basin can be padded under the mixing cylinder, so that it will not heat up so quickly
2. After adding cream, beat slowly until absorption before turning to medium speed
3. Dough temperature (within 28 degrees)
4. The filling is the approximate amount, add more if you are less, you can take it yourself, if you can't use it up, you can refrigerate it the next day, or use it up on the same day
5. Shape the dough tightly
6. Matcha red bean Haas dough can be baked without egg wash (egg wash can also be brushed)
7. Brushing egg whites will be more uniform
8. The baking temperature is the Yamazaki oven baking temperature (reference)