Red Bean Paste Bread Recipe｜AnPan｜Anko скачать в хорошем качестве

Red Bean Paste Bread Recipe｜AnPan｜Anko

I made red bean paste myself and put it in the bread dough. It is a whole red bean bread with a mild sweetness and flavor of red beans. The bread is really soft! (๑•᎑•๑) Mukgling's baking method uses the No Knead method. Using the minimum tools, seek bread making at home easily. Anyone can make bread easily. ■ How to make Red Bean Paste(Anko) 160.0g Red Bean 190.0g Sugar   0.3g Salt 100.0g Boiled water from Red Bean  16.0g Starch Syrup 1. Put red beans in water for one day. 2. Put red beans in the cotton pouch and tie them well. 3. Put the cotton pouch into the pot and pour enough water. 4. After the strong boiling water, Boil for 40 minutes in weak intensity. 5. Discard all boiled water. 6. Pour new water into the pot again. 7. After the strong boiling water, Boil for 40 minutes in weak intensity. 8. After pouring the second boiled water(100g) into the pan     Put in half of sugar and boil. 9. When boiling starts, Remove the red bean from the cotton pouch and pour it into the pan. 10.Add the remaining half of the sugar and boil until the end with the highest heat. 11.Stir gently while boiling. 12.Turn off the fire when it becomes finished. 13.Add salt and starch syrup and stir. 14.Put the finished red bean paste(anko) in the bowl and cover with vinyl, Refrigerate. (B's (%) = Baker's Percentage = Bakers Percent) (Tr (g) = actual input amount = Truth Input) ■ Dough Formulation B's (%):100.0%, Tr (g):130.0g Strong Flour(Bread Flour) B's (%): 1.5%, Tr (g): 2.0g Instant Yeast B's (%): 1.7%, Tr (g): 2.2g Salt B's (%): 18.0%, Tr (g): 23.4g Sugar B's (%): 20.0%, Tr (g): 26.0g Butter B's (%): 40.0%, Tr (g): 52.0g Whole Eggs B's (%): 2.3%, Tr (g): 3.0g Skim milk powder B's (%): 36.0%, Tr (g): 46.8g Water(33℃) ■ Process ■ Click the Subtitle button → Subtitles will be displayed in the video. 1. Put water in the bowl. 2. Put the instant yeast. 3. After 1 minute, mix evenly the instant yeast. 4. After mixing the sugar and skim milk uniformly,     Put it in the ball and dissolve. 5. Add salt and dissolve. 6. Add eggs and mix evenly. 7. Add melted butter and mix evenly. 8. After adding flour,     Mix evenly until the flour is invisible.    (Dough temperature: 22℃) 9. After 40 minutes of rest, the first fold (folding)     It rounds slightly with finishing. 10.After 40 minutes of rest, the second fold (folding) 11.After 1 hour and 30 minutes of rest, split: 50g 12.After Round it, fermentation at room temperature for 30 minutes 13.red bean paste(anko) split: 90g 14.Put the red bean paste(anko) in the dough. 15.After panning the Teflon sheet,     Press the center of the dough. 16.Apply the egg evenly. 17.Topping walnuts 18.Second Fermentation(Final Proofing): 2 hours 19.Oven temperature 190℃ Preheating    (Only the top hot line is turned on, and the bottom hot line is turned off.)     Preheat the lodge in a fully-heated oven for at least 20 minutes. (Lodge LCC3 Cast Iron Combo Cooker, Pre Seasoned, 3.2-Quart) 20.Apply the egg water evenly once more, on the second fermentation completed dough. 21.Put the dough into the preheated lodge 10-inch combo cooker floor 22.Cover the lid of lodge 10-inch combo cooker. 23.Put it in the oven 24.After baking for 10 minutes, remove the lodge cover and continue baking for about 5 minutes     (15 minutes in total) ■ Note: Always be careful when using the oven (It is very hot, so use it after wearing very thick oven gloves) #RedBeanBread #RedBeanBun #RedBeanPaste #AnPan #AnKo #HomeBaking