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Wool Roll Bread with Red Bean Filling ~ 红豆毛线球面包

 

It's Wool Roll Bread again ........ and this time I used homemade sweet red beans as filling.  As I wanted to make the dough into six rolls instead of five, I chose to try out with a 9 inch instead of an 8 inch round pan.  The six rolls rested neatly in the bigger pan and the reason why I prefer to make into six rolls is because I find that six rolls can acommodate more filling.  Without any doubt, this bread was soft and yummy and I kept the balance in an air tight container, at room temperature and it stayed soft till the third day.  You can opt to microwave the bread for a brief 10 seconds if you prefer to enjoy a piece of warm bread with your favourite cuppa.





Wool Roll Bread with Red Bean Filling  ~   红豆毛线球面包   (adapted from 'here')                                      


Ingredients

  • 300 gm high protein flour or bread flour
  • 30 gm sugar
  • 1 tsp seasalt
  • 1 egg  (55 gm or 65 gm)
  • 70 or 80 ml milk
  • 25 gm melted butter
  • Egg wash (1 whole egg + 1.1/2 tsp water to dilute)
  • Sweet red beans, homemade
  • 80 ml warm milk )    Yeast 
  • 1 tsp dry yeast      )  mixture
Method
  1. Prepare a 9 inch springform round pan by lining the base with parchment paper and lightly greasing the sides of the pan.
  2. Prepare the  yeast mixture by mixing 80 ml warm milk to 1 teasp of dry yeast.  Give it a stir and let rest for about 10 mins. to let it ferment.
  3. Mix the milk with melted butter.  (If using a 55 gm egg, make 80 ml milk with 25 gm of melted butter.  I used a 65 gm egg, hence, I mixed 70 ml milk with 25 gm of melted butter).  Mix well.
  4. In a mixing bowl of a stand mixer, add high protein flour, salt, sugar, egg, milk and melted butter mixture and yeast mixture.  Using a dough hook, knead for 4 mins.  Check the dough, it will still be a bit wet.  Knead for another 4 mins.  Check for windowpane test.  If dough is still not so stretchable, knead a furthr 4 mins.  Check again for windowpane test.  This time the dough can stretch thinly without tearing.  Then the dough is ready for proofing.  Lightly form the dough into a ball.  (In total I spent 12 mins. to knead the dough till the windowpane test is achieved).
  5. Cover the dough with cling wrap or a damp tea towel and let it proof till doubled in size.  It takes about 1 hour.
  6. Use your finger to make an indentation and if it doesn't spring back, then the dough has proofed enough.
  7. Lightly pat the ball of dough on the pastry mat and divide into 6 portions.  Roll up and lightly knead the dough, moving it round a few times to form a ball of dough.  Repeat for the rest of the dough.  Cover with cling wrap and let rest for 15 mins.
  8. Take a ball of dough, roll it out into a thin oblong.  Flip over and cut the dough into strips halfway, then add sweet red beans on the uncut part of dough.  Fold up the sides and start to roll up the dough.  Repeat with the rest of the dough.
  9. Place the 6 rolls of dough onto the prepared pan, cover with cling wrap or a damp tea towel and let it proof till doubled in size, about an hour.
  10. Apply egg wash on the rolls of dough.  Bake in a preheated oven at 180 deg. C for about 20 to 25 mins. till golden brown.
  11. Remove the bread from the oven, unmould and let it cool completely on a wire rack.
  12. Serve the bread by pulling or tearing it, do not cut with a knife.
Notes :
  1. Instead of milk and melted butter mixture, use 100 ml whipping cream.
  2. Make sure the cut strips are completely cut through, otherwise they'll stick together on proofing and you won't be able to see the 'rolls'.
  3. The windowpane test is to determine whether the dough has been kneaded enough and has developed strong gluten.  Take a small piece of dough, flatten it and stretch it between two fingers.  If the dough has been properly kneaded, it should stretch into a thin see through membrane without tearing.

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