White bean bread White bean bread:: Use of discarded fermented s
I made a recipe a day ago to make this bread, and I finished preparing the ingredients the night before, but on the day I was going to make it, something happened, so I made it a week later..On the day I prepared the ingredients, it was a fermented species that I threw away, but it looked perfect for making puffy puffs, but a week later, it became a fermented species without pulse. The amount of red bean paste in the freezer is small, so I made it into white bean paste. I think it's good to make Angkko bread with white sediment. I made a lot of water using the fermented species that I threw away, and it was moist, so I ate it deliciously.I'm going to make it into a fermented species that I'm going to throw it away! Let's make it
4 serving
Within 999 minutes
초록바람N
Ingredients
  • fermented species
    187g
  • Strong flour
    40g
  • Soft flour
    60g
  • Flour
    108g
  • Instant Dryist
    6g
  • a faraway party
    35g
  • Salt
    6g
  • skimmed milk powder
    9g
  • egg
    1ea
  • Low-fat milk
    40~50g
  • Butter
    40g
  • white sediment
    550g
  • black sesame
    little
Cooking Steps
STEP 1/16
I used the leftover fermented bell after feeding the sour bell. It's a fermented paper with 100% moisture content and strong white rice flour. I think I collected it for about a month or two, and I put it in the refrigerator at room temperature a day before and used it.
STEP 2/16
Put all ingredients except butter in a bowl and knead. Sift the unrefined sugar if it is lumpy. Milk is added or subtracted by looking at the toughness of the dough.
STEP 3/16
If you turn the dough bowl at a low speed, there is a point when the ball wall becomes clean and becomes a lump. Then add butter at room temperature and knead at low or medium speed. If you turn it a little bit, the dough will be smooth and glossy. If you spread out the dough, it spreads out smoothly. Until then, knead the dough. You can use regular strong flour as much as the amount of snake-tet flour. I used it because I lacked regular strong flour.
STEP 4/16
First fermentation is done by rounding the finished dough well.
STEP 5/16
If you inflate twice as much, the fermentation is complete. It took about 50 to 60 minutes from around 30 degrees
STEP 6/16
During fermentation, the white sediment is divided into 55g pieces and rounded
STEP 7/16
When the first fermentation is completed, divide it into 10 pieces and make it round..
STEP 8/16
It takes about 10 to 15 minutes. One weighed about 60 grams
STEP 9/16
Spread the dough into a circle, place a sediment..
STEP 10/16
Pinch it and open it well. After that, make it round
STEP 11/16
Press lightly on a thick flat surface and press with a magnolia until there is a hole in the middle
STEP 12/16
After applying milk or egg wash,
STEP 13/16
Sprinkle a little bit of black sesame seeds.
STEP 14/16
And then the second fermentation.
STEP 15/16
Ferment to 1.5x. It took about 30 to 40 minutes around 30 degrees.
STEP 16/16
Bake for 12 to 15 minutes in a preheated 170 degree oven.
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