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.
Hi Kristy, your twisted bread looks so beautiful. Thank you for showing how to do an awesome twist.
ReplyDeletePretty twist! Always love your creations =)
ReplyDeleteKiv this already... makes me drool :) thanks for the recipe .Will try it later.
ReplyDeleteMy mouth is watering, Kristy. These twisted bread rolls look absolutely gorgeous.
ReplyDeleteHi 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
ReplyDeleteHi 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
ReplyDeleteGood day Chloe,
ReplyDeleteThanks 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
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... :-)
ReplyDeleteAndrea
Andrea’s Wellness Notes
Your bread looks delicious, Kristy! Wish I had a sample now!
ReplyDelete