Hi everyone, this is Lisa
Let’s make a marble-patterned loaf of bread today
Fluffy and soft texture
with homemade red bean paste as filling
Extremely delicious for breakfast
For the recipe of red bean paste, please refer to the video I made before
The link can be found below the video
Homemade red bean paste is low in sweetness and has a richer taste
Fold the baking paper into a 20cm square
Wrap the homemade red bean paste
Roll out to a piece of red bean paste with even thickness
Freeze in the freezer for about 30 minutes
Then make the dough, add all the ingredients except butter in the mixing bowl
Because the water absorption of flour is different
The amount of milk should be adjusted according to the flour
Mix on low speed to form a dough
After forming a dough, adjust to medium speed
Gluten has formed when it is stretched to a thick film
But the dough is easy to break if stretch further
Add the softened butter and continue to mix at medium speed
If the butter and dough stick to the bottom and the sides of the bowl
Scrape it off and continue to mix on medium speed
When the dough does not stick to the bottom at all, it becomes very smooth and elastic
A thin film can be stretched and it is not easy to break
Put the dough on the plastic wrap
Flatten and cover it with plastic wrap
Freeze it in the freezer for 30 minutes
The next steps are similar to the dough lamination
But it doesn’t need to be laminated for several times
It is relatively simple
Dust the dough with flour
Press the dough gently and roll it out
Roll into a dough that is twice as long as the red bean paste
Approximately 20cm x 40cm
Fold both sides to the middle to wrap the red bean paste
Pinch the seal
Continue to roll out in the direction of both opening ends
If the dough has some small bubbles, poke it with a toothpick
Roll it into a rectangle of 42 cm long and 20 cm wide
Brush off excess flour
Make a book turn
Cover with plastic wrap
Chill for 30 minutes or freeze for 20 minutes
After taking it out, it is time for shaping
Dust the dough with a small amount of flour
Towards the direction of both opening ends
Roll out into a rectangle with 12 cm wide and more than 40 cm long
Cut into 8 equal strips, each 1.5 cm wide
Take 2 strips as a group, cutting side faces up
Brush off the excess flour on 2 strips
Brush with a thin layer of water to make the strips stick together
Now there are 4 strands of dough
The easiest way to make 4-strand braids is to remember the order
Pinch one end of the 4 strands of dough tightly
1 over 2, 3 over 2, and 3 over 4
Then repeat 1 over 2, 3 over 2, 3 over 4
And so on
Pinch the another end tightly, turn it over, and fold it in half toward the middle
The width is the same as that of a 450g loaf tin
The temperature for final proof of this dough is about 35-38 degrees Celsius, and the humidity is 70-80%.
Put a bowl of hot water in the oven to ensure stable humidity in the oven during fermentation
When the dough rises to about 80% full, cover with the lid
Preheat the oven to 195C/385F
Place it on the lower rack of the oven and bake for 33-35 minutes
If you use a black loaf tin for low-sugar dough
The temperature is about 15-20 degrees lower
The time should be shortened accordingly
After taking out the bread, shake it and let it cool on a cooling rack
The crust becomes light golden brown
Delicate and soft texture
The homemade red bean paste doesn’t feel sweet at all
Please share your work and upload it to my FACEBOOK
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See you next time