Bean Paste Twist Bread

by Red Bean Hass

4.6 (1)

Favorite

5

Difficulty

Normal

Time

30m

Serving

3

A while ago, I wanted to eat twist. Although deep-frying was fragrant but too greasy, I gave it up and made twisted bread. No butter was used, only corn oil was used. The taste is also great!

Ingredients

Bean Paste Twist Bread

1. Prepare all materials

2. All the materials are mixed and kneaded until a large film can be pulled out

3. Put the dough in a bowl and cover with plastic wrap

4. Put it in a warm and humid place and ferment to double the size

5. Take out the exhaust and knead evenly, divide into six equal parts

6. Take a piece of dough and roll it out into a rectangle

7. Smeared with red bean paste

8. Roll up and pinch

9. Cut one end

10. Cross twisted into a twist shape, pinch the joints tightly

11. Put it on a baking tray and put it in a warm and humid place to ferment to double its size

12. Brush with egg wash, sprinkle with white sesame seeds

13. Put it in the preheated oven, middle level, upper and lower fire, 140 degrees, about 20 minutes

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