Japanese Red Bean Cake

Name: Japanese Red Bean Cake
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g High-gluten flour; 100g milk; 30g Caster sugar; 2g salt; 3g yeast; 20g butter; 230g Red bean paste; Some White sesame

by I love baking

4.9 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

The appearance of the Japanese-style red bean cake is too ordinary, so ordinary people think it is not very delicious, but anyone who has tasted it will feel it unexpected.
The two sides are baked into golden brown, so the outer skin tastes delicious and crispy, but the inside is soft like bread, sandwiched with sweet and soft red bean filling, the fragrant, crisp, soft and sweet taste and taste flow into the stomach along the tip of the tongue. Satisfaction is nothing but this.
This ordinary red bean cake, in the morning when you are too rushed to make breakfast, or in the middle of the night when you are hungry, can always bring you a little warmth and heal your stomach.
You can use commercially available red bean paste for the red bean paste, or you can fry it yourself, but be careful not to fry it too dry, as the moist taste is better. "

Ingredients

Japanese Red Bean Cake

1. Except salt and butter, put all the ingredients into the bread machine and knead until the expansion stage.

2. Add salt and butter and continue to knead until it is smooth and non-sticky.

3. After kneading the dough, you can pull out a thin layer of glove film.

4. Cover with plastic wrap and ferment to 2 times the size.

5. Dip a hole in the flour with your finger, and the fermentation is complete if it does not retract or collapse.

6. The fermented dough is pressed and exhausted.

7. Divide into 9 doughs, knead and relax for 10 minutes.

8. Divide the red bean paste into 9 equal portions and set aside.

9. Take a portion of the dough and flatten it, turn it over, and put a portion of red bean paste in the middle.

10. Slowly gather up, wrap it up, squeeze the mouth tightly, and round it.

11. Slightly squeeze the dough with the palm of your hand, place it on the baking tray, and spray a little water. Put the oven at 38 degrees and ferment to double the size, about 30 minutes.