Wednesday, May 25, 2016

Eggless Bean Paste Fancy Twisted Bun 豆泥花卷面包

More leftover found in my fridge.... the little bit of this & that bean paste ! First thing came to me was BREAD. Yeah, bread is always my favourite thing to do. Its fun and easy to manage. And I prefer using the prefermented method on my preparation cause it always give me soft, moist and durable bread. However, still the best to keep freshly baked bread into plastic bags individually & sealed it after cooled. Its the only way to maintain the moisture and to keep the bread stays soft for days. You may keep them into plastic container but its less satisfying though.

Here, let me show you the preparation.
Ingredients :
Prefermented dough
100gm  bread flour
2 tspn  yeast
125ml  water
(combine all ingredients, mixed well then leave to rest for an hour)

Main dough
400gm   bread flour
2 TB  milk powder
4 TB  sugar
170ml   water
1 tspn  salt
100gm   cold butter, chopped

Fillings :  250gm  red bean paste & 250gm  mung bean paste
               (divide into 50gm each)

Method :
(1) combine main dough ingredients into a big mixing bowl except salt & butter, then add in prefermented dough and stir to form a sticky dough.
(2) add in salt and butter and continue kneading till everything well cooperated, then set aside to rest for an hour or till dough double in size.
(3) once ready, press & punch dough to release excess air and continue kneading till smooth.
(4)  now, place dough to working table and divide into about 100gm each, then insert each dough with desired bean paste and sealed.
(5) sprinkle some all purpose flour onto working table and flatten each dough with rolling pin into oblong oval shape (about 13" long) as shown in picture.

(6) then cut flattened dough into stripes and place in some raisins.

(7) next, roll and twist everything up into rope shape, as picture shown above.

(8) finally, join both end into one then place each of them to a 13x19cm parchment paper individually and then fit them into a 9x13" baking tray.
(9) now, set them aside to rest for an hour, the second proving before entering to the oven.

(10) when ready, bake them into preheated oven about 185'C for about 25-30 minutes or till everything is well brown. No egg glazing needed. Check the bottom of the bread if it is in good light brown colour, then it is done.
(11) leave bread to cool before garnished with icing sugar.

Oh... yumm.... they turned out looking great and pretty tempting too.

And it looks even more indulgence after sugar coating. Just can't wait to dig into one of them ! Hope you guys will love it too. Enjoy the week ahead everyone !


Veronica Ng said...

Hi Kristy, your twisted bread looks so beautiful. Thank you for showing how to do an awesome twist.

CaThY said...

Pretty twist! Always love your creations =)

Elin Chia said...

Kiv this already... makes me drool :) thanks for the recipe .Will try it later.

Angie Schneider said...

My mouth is watering, Kristy. These twisted bread rolls look absolutely gorgeous.

Chloe said...

Hi Kristy. These twisted bread look so pro. Question. Do u cut the slits all the way through or just on the surface lightly? Would like to try this. Thanks for sharing. Chloe

Chloe said...

Hi Kristy. These twisted bread look so pro. Question. Do u cut the slits all the way through or just on the surface lightly? Would like to try this. Thanks for sharing. Chloe

My Little Space said...

Good day Chloe,
Thanks so much for stopping by my humble little space. Yes, I cut all the way through. It gives better result after baked.
Hope you will like it. Enjoy & have fun !
Blessings, kristy

Andrea said...

Sadly, I'm not a baker as I "can't" follow a recipe and always end up changing things... Your bread sounds delicious & is so pretty! I wish I were a baker... :-)

Andrea’s Wellness Notes

Pam said...

Your bread looks delicious, Kristy! Wish I had a sample now!

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