Products
 Home > Products and Services > Food Ingredients > Baker's Yeast and Ingredients > baking center > Bread Recipes

Share to    Twitter  Facebook  Sina  qq  163

Red bean Bread

 

Ingredients                                                              %                          kg.g
Sponge dough:
Bread Flour                                                             50                          1000
Angel Sugar-Tolerance Instant Dry Yeast        0.5                          10
Water                                                                       30                           600
Total                                                                         80.5                       1610

Main Dough
Bread Flour                                                             50                         1000
Salt                                                                           1.5                         30
Sugar                                                                        6                           120
Angel Sugar-Tolerance Instant Dry Yeast         1                            20                                         
Milk Powder                                                             5                           100
Whole Egg                                                               5                           100
Water                                                                        24                         480
Green Tea Powder                                                3                            60
Bakerdream Margarine                                        8                            160
Total                                                                         104                        2070

Filling:
Red Bean Grain                                                       368

Method
- Dough making: the sponge is refrigerated and fermented overnight, then mix it with the materials of the dough.
- Dough temperature: 26-28℃
- Dough shaping: rest for 10 minutes, divide the dough into 300g per portion and roll it into round shape, rest for another 10 minutes and wrap with 30g filling to make the dough into oval shape.
- When the fermenting is finished, bake the bread and squeeze the Mexican stuffing.
- Baking temperature: 150℃/160℃
- Baking time: 25minutes