Japanese Red Bean Buns
1.
Put the ingredients except butter into the cook machine and stir.
2.
Add softened butter when mixing into a preliminary dough.
3.
Stir it into a soft and smooth dough.
4.
Put it in a container, cover it with plastic wrap, and leave it in a warm place to ferment.
5.
Make red bean paste while waiting for fermentation. Soak the red beans the day before in advance and then cook them. After mashing the boiled red beans, pour them into a non-stick pan, add butter and sugar, and fry them. As shown in the figure, it will not be too dry, and it can be kneaded into a ball state. Roll into 9 small balls.
6.
Ferment to double the size.
7.
Poke the hole with your finger to complete the fermentation without retracting.
8.
The exhaust is round.
9.
Divide into 9 portions, roll round and cover with plastic wrap to relax for 15 minutes.
10.
Then take a dough, press it flat, and wrap it with a red bean paste.
11.
Pinch around.
12.
Turn it over and press gently to flatten it.
13.
Make the remaining dough one by one and place it in a warm and humid place for the second fermentation.
14.
The fermented dough is decorated with black sesame seeds (the black rice is temporarily used because there is no black sesame seeds at home) and then a layer of oil paper is spread on the dough, and a baking tray is placed on it and lightly pressed, and then sent to the oven together . 160 degrees, middle level, fire up and down for about 20 minutes.
15.
Baked.
16.
Finished product.
Tips:
1. When making the red bean paste, adding butter will give it a milky aroma, which will also make the red bean paste more moist and prevent it from drying out after baking. The self-made preparation takes a long time. If you like it more convenient, you can also buy red bean paste in a bag.
2. After the red bean buns have cooled, they will be slightly wrinkled when placed in the next morning. Bake it in the oven for a few minutes before eating, or heat it up in the microwave, the taste is best when it is warm~
