Fragrant Red Yeast Bread
Fragrant Red Yeast Bread Recipe Guidelines
Mixing final temperature: 26 °C
Basic proofing temperature: 28 °C – 32 °C
Basic proofing: 30min
Dough cut out portions: 60g
Intermediate proofing temperature: 30°C
Intermediate proofing: 30min
Final fermentation temperature: 30°C – 32°C
Last proofing: 45min – 60min
Baking temperature: 200°C – 210°C
Baking time: 10min
Active bread flour 1000g
Red Yeast Grain Rice 250g
Granulated sugar 100g
Rock salt 15g
Fresh yeast 35g
Egg yolk 100g
Mashed soybean 100g
Unsalted butter 120g
Fragrant Red Yeast Filling
Fragrant Radish 30g
Parmesan cheese powder 1g
1. Mix well all dry ingredients.
2. Add in liquid ingredients together and beat till 80%.
3. Add in mashed soybean and butter.
4. Add in grain and mix well in low speed. Rest the dough for 30 minutes.
5. Shape, proof and bake.
Note: this recipe provides the basic guideline to make your own fragrant red yeast bread. Adjust temperature accordingly. This is one of our favourite breads from Master Chef Chen.