Japanese Red Bean Buns

Japanese Red Bean Buns

by Grid blue

4.7 (1)
Favorite

Difficulty

Normal

Time

2h

Serving

2

The super soft Japanese-style red bean buns can just consume the remaining red bean paste during the mooncake season. Because the red bean paste itself is relatively sweet, only a little sugar is added to the dough and the taste is moderate. The red bean bun is golden in color, soft in taste, and tastes sweet but not greasy.
The Japanese-style red bean buns are made of wheat flour for Arowana bread, which is made of 100% imported wheat raw materials. The flour has high gluten content, good gluten quality, easy to swell, and easy to draw. It has a strong aroma of wheat mixed with grains of red beans. , Makes people want to stop. "

Japanese Red Bean Buns

1. Prepare ingredients.

Japanese Red Bean Buns recipe

2. Put the wheat flour for golden arowana bread, wheat flour for golden arowana pastry, water, sugar, yeast, and salt into a container and knead into a smooth dough.

Japanese Red Bean Buns recipe

3. Knead to the expansion stage, add the softened butter.

Japanese Red Bean Buns recipe

4. Continue to knead for 10 minutes, take out the dough, put it in a basin, cover it with plastic wrap, and leave it in a warm place to ferment.

Japanese Red Bean Buns recipe

5. The dough is fermented 1.5 times to 2 times the size, hand dipped flour into the dough hole, the holes do not shrink, the dough does not collapse, indicating that the dough has been fermented.

Japanese Red Bean Buns recipe

6. Take out the dough and squeeze it out.

Japanese Red Bean Buns recipe

7. Divide into eight portions, cover with plastic wrap and relax for 20 minutes.

Japanese Red Bean Buns recipe

8. Each 20 grams of red bean paste is divided into eight equal portions.

Japanese Red Bean Buns recipe

9. Take out the proofed dough, flatten it, and put the red bean paste in the middle.

Japanese Red Bean Buns recipe

10. The closing must be tightened.

Japanese Red Bean Buns recipe

11. Complete all in turn. Place in the baking tray.

Japanese Red Bean Buns recipe

12. Put the baking tray in the oven and put in a pot of hot water for the second fermentation.

Japanese Red Bean Buns recipe

13. Ferment to 1.5 times the size, brush a layer of water with a brush, and sprinkle with sesame seeds.

Japanese Red Bean Buns recipe

14. Cover the top of the baking pan with a piece of silicone oil paper, and press a slightly heavier baking pan on it.

Japanese Red Bean Buns recipe

15. Preheat the oven up and down at 190 degrees. Put the two baking trays together in the preheated oven and bake at 190 degrees for 18 minutes.

Japanese Red Bean Buns recipe

16. Take out the roasted red bean bag and let it dry on the drying net.

Japanese Red Bean Buns recipe

Tips:

1. The water absorption of flour is different. You can add 110 grams first when adding water, and add the remaining 10 grams depending on the dough.
2. For the second serving of bread, brush a layer of water to make the sesame sticks firmer.
3. This amount is for roasting 8 red bean buns.
4. The temperature of the oven should be adjusted according to the actual situation of the oven. However, time must be controlled when stamping tin foil.

Comments

Similar recipes

Golden Diamond Pumpkin Toast

Arowana Bread With Wheat Flour, Sugar, Salt

Souffle Marble Toast

Arowana Bread With Wheat Flour, Arowana Pastry Wheat Flour, Fresh Yeast

Flaxseed Soft European (no Kneading)

Arowana Bread With Wheat Flour, Olive Oil, Dry Yeast

Bean Paste Toast

Arowana Bread With Wheat Flour, Shimizu, Red Bean Paste

Spicy Pine Bread

Medium Type Dough, Water, Whole Egg Liquid

Scallion Noodles with Local Snacks

Arowana Bread With Wheat Flour, Salt, Water

Flaxseed Pumpkin Soft European

Arowana Bread With Wheat Flour, Black Whole Wheat Flour, Pumpkin Puree

Boiled Beef Noodles with Fruits and Vegetables

Arowana Bread With Wheat Flour, Shimizu, Pumpkin Puree