Japanese Red Bean Cake

Japanese Red Bean Cake

1. All main ingredients are ready: Arowana bread wheat flour (high-gluten flour), colorful honey beans, dry yeast, egg liquid, cold water, fine sugar, salt, milk powder, butter; the chef machine for kneading is ready, and the kneading tank is ready Clean

2. All the ingredients except butter, salt and honey beans are put into the kneading tank. It is hot now. In order to better form gluten, it is best to put these ingredients in the refrigerator several hours in advance before using them;

3. After the dough is formed and moisturized, add butter and salt, first mix the butter and salt into the dough at a slow speed, and then turn the dough to a medium and high speed to beat the dough to be more moisturized; due to the fine quality of the arowana bread flour and its water absorption High, so the effect of filming is also very good;

4. The dough does not stick to the inner wall of the kneading tank, and it is delicate and smooth. Pull a piece of dough and gently spread it on the palm of the hand, which can hold out a transparent and elastic film. The edges of the small holes that appear are slightly jagged and it is not harmful;

5. Put the dough round and put it in the kneading tank, cover it with plastic wrap or close the lid, and place it in an environment below 28 degrees for basic fermentation;

6. When the dough is 2-2.5 times its original size, there is a bang when tapping the top of the dough with your hands. Dip your fingers in the flour and poke a hole on the top of the dough without collapsing or shrinking, and the dough will ferment successfully;

7. Take out the dough and place it on the kneading mat, tap it a few times to exhaust, weigh and divide it into 9 equal parts, then knead each part separately, and let the plastic wrap relax for 15 minutes;

8. Take advantage of the loose dough, weigh the honey beans and divide them into 50 portions. If red bean paste is used, it will be better to form a dough, and the honey beans will loosen, but the finished product tastes delicious;

9. Take a loose piece of dough, roll it into a small round cake, the edges can be slightly thinner, and put honey beans in the middle;

10. Use your fingers to lift the edge, gather it in the middle, and pinch it, no need to pinch it like a bun;

11. Turn the dough over, press it into a pie with the palm of your hand, put it in a non-stick baking tray, and process the other ones in sequence, leaving room for dough expansion between the pie;

12. Place the baking tray with the dough in the oven for natural fermentation, and put a bowl of hot water in the oven to increase the humidity; when the dough is 1.5-2 times the original size, the oven starts to preheat 210 degrees;

13. Put the dough into the middle and lower layer of the preheated oven, heat up to 180 degrees, lower the heat to 210 degrees, 20 minutes, according to the actual situation of your own oven to adjust the time and temperature; spread a piece of oil paper on the cake, and then press a baking Plate, so that the red bean cakes are flat when baked; after they are out of the oven, they are moved to the drying rack, and they are super soft when eaten while they are hot; if the cakes stick together, just separate them gently with your hands.

14. Sweet and soft red bean cake!

Tips:

1. Japanese red bean cakes can be understood as baked buns with fillings. In order to achieve a soft effect, an appropriate amount of low-gluten flour is often added; the arowana high-gluten flour I used is fine in texture, rich in wheat, and protein content. Reached over 13%, the film is fast, the expansion force is high, so the red bean cake does not contain low-gluten flour but still has a soft taste, especially hot eating is more attractive than cold eating;
2. There is no cook machine to knead the dough with a bread machine or hand, as long as it can knead a transparent and elastic film, because it belongs to the category of sweet bread, so there is no problem with the jagged holes on the dough;
3. The baking time and temperature are adjusted according to the actual situation of the oven.