Japanese Red Bean Bread

Japanese Red Bean Bread

by Celebrity chef Amy

4.7 (1)
Favorite

Difficulty

Easy

Time

15m

Serving

2

Wang Sen World Famous Chef Academy’s Japanese-style red bean bread weighs 1,450 grams and can make 8 pieces of 180 grams each.”

Japanese Red Bean Bread

1. Stir the dry and wet ingredients until the surface is smooth and elastic. Add butter and stir until the dough can pull the mask away.

Japanese Red Bean Bread recipe

2. Take out half of the dough, chopped walnuts, and stir evenly with red beans.

Japanese Red Bean Bread recipe

3. Basically ferment for 40 minutes at room temperature.

Japanese Red Bean Bread recipe

4. Divide the dough with nuts into 100 grams, and divide the basic dough into 80 grams, round and relax for 20 minutes.

Japanese Red Bean Bread recipe

5. Open the basic dough bar to a round shape.

Japanese Red Bean Bread recipe

6. Put the nut dough on top.

Japanese Red Bean Bread recipe

7. Press the middle with your left hand and fold your right hand. (Pictured)

Japanese Red Bean Bread recipe

8. Every fold must be fold up. (Pictured)

Japanese Red Bean Bread recipe

9. The last fold interface is tightened.

Japanese Red Bean Bread recipe

10. Ferment for 45 minutes at a temperature of 30°C and a humidity of 75%.

Japanese Red Bean Bread recipe

11. After fermentation, the surface is sprinkled with rye flour.

Japanese Red Bean Bread recipe

12. Use the oven temperature to heat up to 200°C, and spray steam at 200°C to bake for 35 minutes.

Japanese Red Bean Bread recipe

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