We have shared before how to make all-purpose dough, so next we will discuss how to use all-purpose dough to make red bean bread, caterpillar bread, toast bread, etc.
1) How to make red bean bread:
Deflate the red bean bread dough into a round shape and rest for 20 minutes. Roll the dough into a round shape, wrap it in 30 grams of bean paste filling and seal it. Place it in an environment of 35 degrees and 85% humidity for secondary fermentation until the dough ferments to 1.5 times its volume. Brush the surface of the dough with egg wash, then stick it with sesame seeds, bake it in the oven at 180 degrees for 18 minutes, then cool it out of the oven.
2) How to make caterpillar Bread:
Deflate the caterpillar bread dough and shape into a ball, then rest for 20 minutes. Roll the dough into an oval shape, then fold and roll it into a long shape, then place it on the baking sheet with the seam side down. Put it into an environment of 35 degrees and 85% humidity for secondary fermentation until the dough ferments until the volume becomes 1.8 times. Brush the surface of the dough with egg wash, squeeze in the puff sauce or custard sauce prepared in advance, put it in the oven and bake it at 180 degrees and 170 degrees for 18 minutes, then cool it out.
3) How to make toast bread:
Deflate the toast dough and roll it into a round shape, and let it rest for 30 minutes at 26 degrees Celsius. Then roll out 3 pieces of toast dough and put them into the toast box. Put it into an environment of 35 degrees and 85% humidity for secondary fermentation until the dough ferments to 90% of the height of the mold. Brush the surface of the dough with egg wash, put it in the oven and bake at 160 degrees for 25 minutes, remove from the mold and cool.
Summarize:
The dough process for the above-mentioned breads is basically the same.
The first is to adjust the proportion of basic raw materials. If you want to make several high-fat breads with the same texture as cakes, including Crown Toast, Brioche Bread, and Cuckoo Hof Bread, then you only need to increase the proportion of butter, sugar, and eggs in the basic dough. , so that an all-purpose high-oil-sugar dough can be used to make these three types of bread.
The second is to add additional ingredients. If you want to make chocolate toast, chocolate meal bags, and Thor’s soft bread at the same time, then you can add a certain proportion of cocoa powder to the all-purpose dough ratio, and then increase the proportion of water and sugar. This all-purpose dough Cocoa dough can be used to make these three kinds of bread.
FAQ
What are the specific environmental conditions required for the secondary fermentation of red bean, caterpillar, and toast breads?
While the fermentation temperature remains consistent across these three types of bread, the target volumes and resting requirements vary:
Red bean bread: Requires a secondary fermentation environment of 35 degrees Celsius and 85% humidity until it reaches 1.5 times its original volume (after a 20-minute initial rest).
Caterpillar bread: Requires the same 35 degrees Celsius and 85% humidity environment, but ferments until its volume expands to 1.8 times (after a 20-minute initial rest).
Toast bread: The dough first rests for 30 minutes at 26 degrees Celsius before being shaped into 3 pieces and placed in the toast box. It is then proofed at 35 degrees Celsius and 85% humidity until it reaches 90% of the height of the mold.
How can a single “all-purpose dough” base be adapted to make distinctly different specialty breads?
The article outlines two main methods for modifying a basic all-purpose dough to suit different varieties:
Adjusting the proportions of basic raw materials: To make high-fat, cake-textured breads like Crown Toast, Brioche, or Cuckoo Hof, you simply increase the proportions of butter, sugar, and eggs in the baseline dough recipe.
Adding extra flavoring ingredients: To create variations like chocolate toast, chocolate meal bags, or Thor’s soft bread simultaneously, you can incorporate a set percentage of cocoa powder directly into the all-purpose mix while scaling up the water and sugar proportions to balance it out.
