Sweet and Soft Honey Red Bean Toast

Introduction.

I was just about to share this Honey Red Bean Toast when I realized that today is the first day of the college entrance exam, so let's use this as a way to wish the college entrance examiners good luck and success in their exams. If you're going to go all out on the college entrance exams, let's use the red beans inside as a gimmick to say “good luck”!

The outer layer of this honey red bean toast is not smeared with egg wash or brushed with butter, it is the original color, looks very rustic, but the inner layer is super soft. The water content of the toast is so high that I found it a bit of a struggle to slice it, so it's really good for eating by hand.

I didn't put much sugar in the toast recipe because I knew the moderation of the honey red beans, but they were involved in every bite, so the toast was so sweet, it's super awesome for a breakfast staple!

Ingredients.

Flour: 250g, dry yeast: 2.5g, salt: 4g, sugar: 15g, milk powder: 6g, eggs: 50g, cold water: 120g, butter: 25g, honey beans: 100g

Steps

Step 1: A group photo of the ingredients; honey red beans can be ready-made or homemade; water can be replaced with milk;

Step 2: All ingredients except butter and honey beans into a kneading bucket; the water content of this recipe is very high, so you need to stop and scrape the bowl 2 times when beating the dough; in addition, the water absorption rate of flour varies, so the amount of water can be reserved 20-40 grams, and added according to the state of the dough;

Step 3: Add softened butter when the dough is smooth, soft, slightly sticky, and able to support a thick film;

Step 4: Beat at low speed, then turn to high speed, the dough will be soft and delicate, not sticking to the wall of the bowl, and it will be able to make a transparent and elastic film;

Step 5: Put the dough into a bowl, cover with plastic wrap and put in a warm and moist place for basic fermentation;

Step 6: When the dough has doubled in size, dip your finger in flour and poke a hole in the top of the dough without collapsing or shrinking;

Step 7: Invert the dough onto a board, gently pat it to exhaust, roll it out directly into a rectangular sheet, about 2mm thick, evenly spread the honey red beans on the top, leaving white around;

Step 8: Roll from top to bottom or from left to right into a roll can be, as much as possible so that the number of circles more, rolled with a sharp knife to cut lengthwise, the top does not separate;

Step 9: With the cut side down, twist from the strip into a twist;

Step 10: Fold the ends down, the length can fit into a 450g toast box;

Step 11: Place in a warm and humid place for secondary fermentation, and let rise until 9-10 minutes full;

Step 12: Place in the middle of a preheated oven at 180/190 degrees for 30 minutes, adjust the temperature and time according to your oven and mold material;

Step 13: Remove from the oven and shake the mold a few times to release the mold, cool and store in a bag, hand-torn or sliced can be.

Step 14: Honey Red Bean Toast, sweet and soft.

Tips

1. The Japanese toast flour I used is very absorbent and expansive, so the amount of liquid should be adjusted according to the absorbency of the flour you are using and the state of handiness you are comfortable with;

2. Remove the honey red beans and it is just plain toast, or you can replace the honey red beans with other sweet and salty fillings.