Can I eat bean paste buns when I am pregnant?

During pregnancy, you want to eat a little bit of everything, but you are worried that you are not eating well and it will affect the baby. Many people say that you should try not to eat processed foods during pregnancy, and natural foods are best for children. However, many mothers want to eat bean paste bread. You can make it at home at this time. The bean paste bread that pregnant women eat will be more natural and the ingredients are also safe.

Can pregnant women eat bean paste bread?

Ingredients

Ingredients

High gluten flour

300 g

Excipients

milk powder

15g

yeast

5g

Egg liquid

30g

water

130 g

butter

25g

Red bean paste

Moderate

Ingredients

White sugar

40g

Salt

1/2 teaspoon

Sweetness

taste

bake

Technology

Hours

time consuming

upscale

Difficulty

Steps to make fancy bean paste bread

1 Knead the ingredients except butter into dough, then add butter and mix, knead until a slightly transparent film can be pulled out.

2. Allow the dough to ferment until it is 2-2.5 times larger.

3. Degas the fermented dough, divide it into 1 large dough of about 180 grams and 4 slightly smaller doughs of equal weight, cover with plastic wrap and relax for 15 minutes.

4. Flatten the dough into a round shape

Fill 5 bags with red bean paste and pinch the opening to seal.

6 Flatten the dough wrapped with filling into an oval shape, and use a sharp knife to make several cuts on the surface (only cut the surface layer).

7 Turn the dough over and roll it up, bending the two ends into a circle.

8Pinch the seam tightly.

9 Arrange in baking pan.

10. Carry out secondary fermentation.

11 Brush the fermented dough with a layer of egg liquid.

2 Preheat the oven to 180 degrees and bake for about 20 minutes.

Toast

Material

60g milk powder, 1 egg white, 25g fine sugar, 3 egg yolks, 360g high-gluten flour, 20g condensed milk, 55g fresh cream (non-dairy), 5g yeast, 4g salt, 90g milk

practice

1.1. After heating the milk, add yeast, mix well and let it stand for 10 minutes.

2. Put all the ingredients except butter into a mixing bowl and knead into dough (I didn’t knead it well, so just leave it as it is, I really don’t have the patience).

3. After 15 minutes, add the butter and continue kneading. Keep kneading and kneading until it reaches the expansion stage (I didn’t knead it, so I don’t know what the so-called expansion stage looks like). Ferment until it is twice as large.

4. Divide and roll into balls, relax for 20 minutes, then roll and relax for 10 minutes, then roll and relax again.

5. Put it into the toast mold for secondary fermentation. Fold until it is level with the mold (mine didn’t rise to that level, only about 80%, and I didn’t divide it evenly, haha).

6. Preheat the oven to 180°, bake the bottom layer at 180° for 15 minutes, cover with tin foil, and turn to 150° for 20 minutes.

Tips

25 grams of fine sugar (I don’t think it’s sweet enough, I’ll put more next time); 90 grams of milk (I think I put 100 grams).

Tangzhong Bread

Material

Soup: 370g high-gluten flour, 500g cold water,

Bread ingredients: 84g tangzhong, 20g butter, 2 tsp yeast, 0.5 tsp salt, 30g egg, 85g water, 40g sugar, 20g milk powder

practice

1. Put 100 grams of high-gluten flour in water, stir well until there are no lumps, put it in a pot, simmer on low heat until it becomes a thick paste, and serve. (If you can’t use it all at once, you can let it cool and put it in the refrigerator. It can be kept for a while. If the color turns gray, it can no longer be used.)

2. Dissolve the yeast in 85g warm water, put it together with all the above materials except butter (including 270g high-gluten flour), knead it into dough, then add the butter and slowly knead it into the dough (this dough is relatively soft and sticky, and using a bread machine to knead the dough can solve this problem. (If you don’t have a bread machine, you can put some vegetable oil on your hands, which will make it easier to operate)

3. After the first fermentation, when it is about 2.5 to 3 times larger, take it out and press the dough lightly with your palm to expel the gas.

4. Divide the dough into small pieces, cover with plastic wrap, and relax for about 10 minutes

5. Arrange the shape and carry out secondary fermentation. After the fermentation is completed, preheat the oven to 180 degrees, middle and lower layer, for about 25 minutes