Japanese Red Bean Buns

Name: Japanese Red Bean Buns
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 170g Arowana bread with wheat flour; 30g Arowana cake with wheat flour; 160g Grain Red Bean Paste; 15g White sugar; 120g water; 18g butter; 3g Dry yeast; Some sesame; 2g salt

by Grid blue

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Difficulty

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Time

Serving

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. "

Ingredients

170g Arowana Bread With Wheat Flour
30g Arowana Cake With Wheat Flour
160g Grain Red Bean Paste
15g White Sugar

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120g Water

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18g Butter

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3g Dry Yeast
Some Sesame
2g Salt

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Japanese Red Bean Buns

1. Prepare ingredients.

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.

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

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.

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.

6. Take out the dough and squeeze it out.

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

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

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

10. The closing must be tightened.

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

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

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

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

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.

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

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.