Hello everyone, this is Gao
last time we made some red bean paste bread
this time we continue on that recipe to bake this soft bread
let's make the dough first
flour, sugar, salt
add 1/3 cup of boiling water
2/3 cup of milk from fridge
microwave for 30 seconds
dissolve the yeast
the recipe is almost the same as red bean bread
except I add an addition of 40 gram of liquid
just want to show you how wet a dough can be
add 2 eggs
mix well
you can tell it is very wet and soft
when I stretch it, it breaks easily
this is no elasticity at all
cove it and let it rest for 20 minutes
20 minutes later, add 2 tablespoons of oil
now you see the texture of the dough has changed
when I stretch it, it can be stretched long
it doesn't break anymore
in the past 20 minutes, the dough has a magic transformation:
gluten has formed
there is some oil at bottom, it is not so sticky, I can even beat the dough like this
after a while, the oil has been completely absorbed by the dough
it becomes sticky again, I can not pick up the dough anymore
then we keep stretching the edge and fold in
I worked on the dough for exactly 5 minutes
cover the lid, and ferment the dough now
it is hot these days, I ferment for about 1 hour
one hour later, you can see the gluten has developed very well
remove the air
add enough dry flour on top of the dough and on your hand
the purpose is to remove the air, not to knead the dough again
about one minute
you see the size is almost the same as the dough before fermentation
divide into 3 pieces
until now, you try to work on the dough in the bowl,
since it is so sticky to the cutting board
take one piece out, add enough dry flour
we stretch a smooth surface on the top
the smooth side is facing down
press down
add dry flour to the rolling pin
push out the rolling pin
it helps further remove the air inside
you can hear the sound when air bubbles burst
fold it
this is the smooth side, we always put it downside
roll it
make it thinner on one side
roll it up from the other side
put it into the baking pan, cover it with plastic wrap
final proof for about 45 minutes
until 80%-90% full
brush the egg wash, it has to be a very thin layer of egg wash
if you like dark color
brush second time when the first egg wash layer is dried
if you brush too much egg wash at once
it will have lots of brown spots, it doesn't look nice
375F or 190C, bake for 35 minutes
it looks like this after baking
you see it cracked a little bit here
since we did not knead the dough to past the windowpane test
but let's take a look inside
very very soft bread
this method doesn't require machine to knead the dough
and we did not knead the dough for a long time by hands neither
however the texture of the bread is so soft and fluffy
this one is used water instead milk in the recipe
This is Gao, thanks for watching and see you next time :)