Hello every one, this is Gao. Today we are making red bean paste pan cooked bread
It is very soft. When I press down, it bounces back quickly.
Let's see how I make the dough
all purpose flour, add sugar and salt
then add 1/3 cup of boiling water
dissolve the yeast in warm water
add two eggs
you can see it is too wet to shape it into dough
let alone to knead it with your hands. But it is OK
cover it and rest it for 20 minutes
I need to remind you if you live in a humid place
please reduce the amount of water by 15-30 gram
20 minutes later, add 2 tablespoons of oil
you may have some doubts here
how can you add more liquid into such a wet dough
but if you don't try, how can you find out the potential of the flour
this is how you knead a very wet dough
stretch from the edge
fold into the center
change the angle, do it again
3-4 minutes later, you feel the texture of the dough has changed
first, it is not so sticky to the bowl
second, it shows a ball shape
which tells you that the gluten has become stronger
cover it and ferment it for 1.5 hours
you can slightly over ferment the dough, since it has lots of sugar content
1.5 hours later, first step is pouch it down
continue to remove the air
use an icecream scoop to prepare the red bean paste fillings, which will give you equal sized fillings
dust with enough dry flour
now we will shape the bread, separate dough into 9 pieces
take one piece, dust with enough flour
shape it into a ball
add flour one more time, shake off the excess
wrap up the red bean paste
just like wrapping any filling, push the dough to the top first
then use your thumb and index fingers together to close the dough
press it down
after it is shaped, do not cook it right away
dust some dry flour on both sides, cover it with plastic wrap and final proof for 30 minutes
use low heat
when the pan starts heating up, put on the bread
rotate it so the heat can be even distributed
as soon the bottom is set, flip over
gently press it down
which can help to flatten the otherside, and colored evenly
Since the bread is thick, we need cover it, to cook the edges
when both sides are golden brown, remove from the heat
let's see how it looks when fried with oil
you saw that we used lots of liquid in the dough making
so the bread is very soft
to tell you the truth,
the fried version tastes better
but, you understand.....
to fry or not to fry, that is a question
you make your own choice
This is Gao. Thanks for watching, and see you next time:)