Tuesday, 16 October 2012

红豆面包卷 (Red Bean Rolls)




高筋粉 181g
低筋粉 50g
干酵母 3g
砂糖 40g
奶粉 10g
奶油 25g

料, 分成20g,揉成圆团


2. 分割成每份8份(每个约60g)盖保膜松弛15

3. 形,翻面、包入,收口。将收口朝下,椭圆长大概18cm x 9cm。将表面斜斜划上,不用完全划穿.



6. 整形好的面团放在烤盘上,将面团进行最后发酵(至两倍大)。 发酵好的面团,表面刷一层全蛋液,放入预热好180的烤箱,烘1518分钟左右,直到表面金黄色出炉。

Water Roux:
40g Bread Flour
40g boiling water

Bread Dough:
181g bread flour, 50g plain flour,  3g active dry yeast, 38g water roux, , 40g sugar, 3g salt, 10g milk powder, 25g egg, 116g water,  

 25g unsalted butter

Red bean filling:
Red bean paste (divide to 8x 20g balls)

 Method :
1. Mix water roux ingredients together in a bowl. Cover bowl with cling wrap and store in fridge overnight.

2. Mix all ingredients (A) at slow speed for 4 mins.

3. Add butter and increasing kneading speed to medium high.

4. Continue kneading for 15-20 mins until dough is no longer sticky and does not break when pulled to perform window test.

5. Place dough in a slightly oiled bowl. Cover with cling wrap and leave to proof until double in size.

6. Roll the dough into 8 round ball and leave to proof for 15mins.

7. Flatten the dough and wrap with red bean filling. Seal the dough tight.Roll into an oval shape. Use a sharp knife to score the dough surface at 45 degree. Turn over the dough (score side facing down) and roll the dough in a tube shape. Joint the tube like dough into a round shape.  Seal the joint area.  

9. Leave to proof until double in size (about 1 hour).

10. Brush with egg wash and bake at preheated 180C for 15-18 mins until brown. 

 Recipe adapted from Bernice's KitchenJessieCooking Moments