The name is a warning: the crumb is so open the source says you dare not squeeze one. Two things buy that texture. The overnight poolish pre-ferments half the flour without any of the enrichments, and the shaping rolls the paste inside a triangle of dough rather than kneading it through, so the gluten never has to fight a heavy filling.
Chinese bakery · Baking
Featherweight Red Bean Bread Rolls on an Overnight Poolish
A poolish started the night before carries most of the flavour, a rich egg dough carries the structure, and twelve triangle-rolled rolls bake at 170C until they are too soft to grab carelessly.
- Prep40 min
- Cook14 min
- Serves12
- LevelMedium
Ingredients
| 100 g | bread flour |
| 100 g | water |
| 1 g | osmotolerant yeast |
| 100 g | bread flour |
| 100 g | water |
| 45 g | white sugar |
| 4 g | osmotolerant yeast |
| 2 | eggs |
| 5 g | salt |
| 50 g | butter , softened |
| 180 g | red bean paste |
| 1 | egg yolk , beaten with a drop of water |
| cooked black sesame seeds |
Method
- The night before, dissolve the yeast in the water, stir in the flour, leave 1 hour at room temperature, then refrigerate covered overnight. It is ready when pocked with large bubbles.
- Combine everything for the main dough except the butter and salt, and add all of the poolish.
- Knead to a thick membrane, then work in the softened butter and salt.
- Knead to a thin, stretchable windowpane.
- Ball up, cover, and let rise at room temperature until doubled.
- Divide into 12 pieces, deflate gently, shape into teardrops and rest 20 minutes, covered.
- Roll each one smooth-side down into a long triangle, spread red bean paste over the lower half, and roll up from the base.
- Arrange on a tray and proof at 35C and 85 percent humidity until 1.5 times bigger.
- Brush with the yolk wash, scatter sesame over, and bake in a fan oven at 170C for 14 minutes.
Notes
- The poolish is not optional padding; it is most of the flour, and skipping it changes the whole texture.
- Keep the paste to the lower half of the triangle so the rolled edge can seal on bare dough.
Ratios and technique checked against 莉莉菲 on Douguo (软到不敢用力拿的空气感豆沙面包卷). The method here is written by Stellaok; the photograph is the source kitchen's, credited on the image above and linked back to the page it came from. No recipe text is reproduced.