Taiwan can be said to be the most typical "bread city". It is important to know that the annual consumption of bread in Taiwan is about 200,000 tons, and the per capita bread consumption is about 9kg, while the mainland estimates that the annual per capita is 1.2kg at most. Speaking of Taiwanese favorite bread, we must talk about the "four heavenly kings". Taiwan has voted for the four most ancient Taiwanese soft breads- pineapple bun, green onion bun, red bean bun and Milk pastry buns were once popular in Taiwan, and many diners did not hesitate to queue for it.
In addition to the "Four Kings" of Taiwanese soft bread, which is well-known overseas, if you talk to Taiwanese on the streets of Taiwan which bakery is the most famous, is no better than Wu Baochun's Maifang store . The bakery opened by Master Wu Baochun has long queues every day. only relies on one bakery to achieve an annual income of 200 million Taiwan dollars. It is also known as one of the must-see places to travel to Taiwan. Wu Baochun himself has a good reputation in the baking industry by virtue of his superb production technology. He won the World Bread Championship in 2010 and was named the "World's Best Baker" by UIBC, the Global Baking Association in 2016.
today brings you the classic work of Master Wu Baochun- red bean buns . This red bean bun can be said to have a lot of background, and there is a "touching past" of Wu Baochun hidden behind it. "The World's No. 1 Wheat Fang" is a film adapted from Wu Baochun's deeds. The film tells the story of Wu Baochun and Chen Xinmei, a wealthy daughter, who had two little guesses. After Chen Xinmei transferred to school, they broke off contact. When Wu Baochun was a bread apprentice in Taipei, he rekindled his old relationship with Chen Xinmei, but Chen Xinmei's mother strongly opposed it. The wealthy daughter finally studied in France. Wu Baochun went to France to compete and personally made a red bean bread that Chen Xinmei loved when he was young. The director of
filming the film once said, "Red bean bread is likened to lovesickness in our literature, so red bean bread is produced by this link." Wu Baochun expressed his deep affection for Chen Xinmei with red bean bread. It is a pity that Chen Xinmei finally married someone else, Wu Baochun finally turned grief into strength and won the French competition. The picture of
is from "The World's First Wheat Party"
The flower of love has no results, but it leaves the popular red bean bread. The actor Chen Xinmei once said: "No matter how old lives, she will think of Wu Baochun when she sees red bean bread."
The soft glutinous slushy texture of red bean buns with walnut embellishment. Rich in layers, neither sweet nor greasy. This "story" world champion red bean bun is most suitable to be made by hand for important people.
01
desktop sweet dough production
‖ Ingredients
• •
material in the dough material | grams | baking percentage | ||||||||||||||||||||
Torigoe core pure gram flour | 500 | 50% | ||||||||||||||||||||
Torigoe red butterfly flour | 200 grams | 20% | ||||||||||||||||||||
grams of sugar | 50 | 5% | ||||||||||||||||||||
Fresh yeast | 30g | 3% | ||||||||||||||||||||
egg yolk | 70g | 7% | ||||||||||||||||||||
water | z0.Butterfly flour: ingredients: a Canadian spring wheat, the US wheat protein: 13.7% ash content: 0.43% • main dough materials •
‖ Prepare • ambient room temperature 26 ~ 28 ℃ in the dough production: 1, Mix the medium-species dough ① Put the flour, sugar, egg yolk, water and fresh yeast into the mixer and mix slowly for 4 minutes. Mix at medium speed for 1 minute to form dough. 2, Chinese dough fermentation ① The first basic fermentation: the initial temperature of the dough is 25℃, let stand for 150 minutes, and the temperature in the fermentation room is 28℃. ② Dip an appropriate amount of high-gluten flour with your hand, and then poke your fingers into the dough. After the fingers are pulled out, there are holes in the dough to indicate that the fermentation is complete, and the main dough can be mixed. ‖ Cooking steps 1, main dough mixing step1• After fermentation is complete, put it in a mixer, then pour in flour, sugar, salt, powdered fat, water, and unsalted butter. Mix slowly for 6 minutes. step2• turn and stir quickly for 4 minutes. step3• is stirred to the fully extended stage, the temperature of the dough after mixing is 28℃. 2, the main dough fermented step4• and let stand for 10 minutes. step5• divided into 40 grams each. Proceed for 30 minutes intermediate fermentation. 02 red bean bread making ‖ Ingredients •each material• tabletop sweet bread dough 40g •each ingredient• red bean paste stuffing 40g, a small amount of walnuts, whole 9zzz zzzzzzzzzzzzzzzz31, whole 9zzzzzzzzz30step Flatten the dough with a stick and pack 40 grams of red bean paste.step2• Pinch the edge of the dough while turning it, and seal it tightly. step3• put a walnut decoration in the middle. step4• will shape the dough for 60 minutes and finally fermentThe temperature of the fermentation chamber is 38℃, and the humidity is 80%). 2, bake step5• The outer layer of the dough is coated with egg liquid, and it is put into the oven at 230°C and 190°C for 6 minutes. step6• The soft and sweet red bean paste filling makes the red bean bread more mouth-watering. 1. The secret of the making process of Wu Baochun's red bean filling: ① Prepare red beans. Because red beans are small and small, they should be cooked in cold water to cool down and then cook. ② The red beans are cooked, pour out the water, add new water, simmer for another 30 minutes on low heat, and then simmer softly and thoroughly. ③ Take out the red beans, soak them in the boiled sugar water, and finally collect the juice over low heat. PS: Red bean bread dough and filling, the ratio 1:1 is the best. • You can also check Lin Yuwei's method of making red bean filling: 8 classic bread fillings are changed every day, will the bread never be greasy? 2, the history of red bean buns: red bean bread (あんパン), also known as red bean paste bread, was born in Japan in 1874. It was originally developed by Kimura Yasbei and his second son, Eisaburo Kimura. On April 4, 1875, Kimura House's red bean bread was enshrined to Emperor Meiji, Emperor Joy, and April 4th every year thereafter was designated as "Red bean paste bread day." Later it was introduced to Taiwan and became one of Taiwan's most popular breads. 3, powdered fat can be replaced with unsalted butter, but Isny butter and Anjia fermented butter are recommended. Substitution will slightly affect the taste. 4, fresh yeast can be replaced with dry yeast, the weight of dry yeast is 1/3 of fresh yeast. 5. The mixing time of the above cook machine is the recommended time, mainly based on the dough state. Copyright statement: The recipe graphics and text shown in this article are from the book "Wu Baochun's Bread Secrets", and this release is approved by Fujian Science and Technology Press. In addition to directly forwarding the link to this article, other units or individuals must contact the above-mentioned publisher and obtain consent if they want to disclose the formula of this book. The book can be purchased in various bookstores and online stores.
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