Frying Pan Red Bean Bread煎锅红豆面包

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This was my second attempt at making Frying Pan Bread. This time I added red bean paste filling to the bread.

I used overnight cold fermentation process. I left the kneaded dough  in the fridge for about 8-10 hours. The next day continue the bread making process.






Frying Pan Red Bean Bread煎锅红豆面包( Make 6 rolls)

Ingredients:

160g  Bread flour

15g   Sugar　

1g     Salt 　 

100g Sourdough starter discard/active

40g   Milk 

35g   Water  

6g    Coconut oil/ butter


Directions:

  1. Combine all the ingredients except coconut oil and mix well.
  2. Add coconut oil and knead til you get a smooth and elastic dough.
  3. After kneading, make it round, then leave it at a warm place for 1-2 hours
  4. Put it in fridge overnight( about 8-10 hours).
  5. Next day: Leave the dough in room temperature for 30 minutes or 1 hour.
  6. Press the dough with your hands to release gas in the dough and deflate and  divide it into 6 pieces (59g x 6)and make them round.
  7. Cover them with a wet cloth or plastic wrap and rest for 15 mins. 
  8. After resting, deflate the dough, wrap in red bean paste and round it again and put on parchment paper.
  9. Cover them with plastic wrap or a wet cloth, leave it at a warm place until they get double in size. (second fermentation) It takes about 60+- minutes
  10. Cook in a parchment paper-lined frying pan with cover on low heat(very low flames) until the bottom is golden brown. It takes about 15 minutes.
  11. Flip the bread over. Cover and cook until the other side is nicely browned. It takes 15 minutes.

Notes:

  • The proofing time depends on your sourdough starter and ambient temperature.  It may take shorter or longer proofing time.
  • You can manipulate the sourness of the bread with a longer rise time.
  • If you don't have sourdough discard, you can use commercial yeast (2g) and add more milk (about 30g+-more) to the recipe. The proofing time will be shorter.

Happy Making!

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