Red Bean Paste Hand-Torn Toast (Single Fermentation)

Name: Red Bean Paste Hand-Torn Toast (Single Fermentation)
Yield: 4 servings
Cuisine: Baking
Ingredients: 580 g High-gluten flour; 356g (adjust as needed) 2 eggs, milk; 60 g white sugar; 6 g Yeast; 4 g Salt; 50 g Corn oil; 200 g Red bean paste filling; to taste (for brushing) beaten eggs

Easy and satisfying, Red Bean Paste Hand-Torn Toast uses high-gluten flour, 2 eggs, milk and white sugar and is baked until golden and fragrant. A great choice for family gatherings or a weekend treat.

0 minNewMedium Baking Bake Sweet

Instructions

1
Mix all the main ingredients except for yeast, salt, and corn oil, knead until there is no dry flour, cover with plastic wrap, and let rest at room temperature for more than 30 minutes or refrigerate overnight (like soaking noodles).
2
After the dough has been left to rest for a long time, gluten naturally forms, and there is no need to knead the dough; you can directly stretch it by hand to make a thick and very elastic sheet. After taking out the dough, first add yeast and knead until the yeast dissolves and there are no granules, then add salt and knead until the salt dissolves, and finally add corn oil and knead until fully extended. At this stage, the surface of the dough is smooth and fine, and you can stretch out a thin membrane that is not easily broken (glove membrane).
3
The dough does not need to ferment, just divide it into 2 equal parts, cover with plastic wrap, and let it rest for 15 minutes.
4
Take a piece of dough and roll it into a rectangular sheet, then spread a layer of red bean paste in the middle of the sheet.
5
Fold the panels on both sides toward the middle.
6
Then fold up and down into three folds.
7
Roll out the dough into a long shape, gently press a dividing line with a scraper at the upper third of the dough sheet, and evenly cut 8 pieces below the dividing line using the scraper.
8
Pair the two adjacent ones and twist them together.
9
Roll from top to bottom to the end, seal the bottom, and place it into the loaf pan. Repeat the same method with the other piece of dough.
10
Cover with the lid, ferment until nine-tenths full, and brush a layer of egg wash on the surface.
11
Place in a preheated oven on the lowest rack, with both top and bottom heat, at 130°C for 40 minutes (adjust time and temperature according to your own oven). Cover with aluminum foil after about 10 minutes to prevent the surface from browning too much.
12
Take it out immediately after baking, gently tap the mold, remove the cake, and place it on a cooling rack to cool slightly on the side (to prevent sinking or collapsing at the top).
13
When there is still residual heat, put it into a sealed freshness bag for storage.