Japanese Red Bean Cake (with Meat Muffin)
1.
All ingredients except butter and fillings can be mixed and kneaded with a chef's bread machine or hand kneading.
(Actually the same as the bread technique)
You can thaw the butter at this time~
2.
After kneading to the expansion stage
3.
Add the pre-softened butter and continue kneading
4.
Knead to the fully expanded stage~ Then knead it into a circle and let it ferment in a warm place
5.
Fermented to double size~
6.
The fermented dough is divided into equal amounts of dough~
Wake up for 15 minutes~
This recipe is about 10 of the normal size. Don’t be misled by the picture because I made a double portion
7.
After the proofed dough is flattened, add the red bean paste, which is the Japanese-style red bean cake
8.
Squeeze tightly (like a bun)
Bottom down~
as the picture shows
9.
Put in salad dressing and minced meat is a Japanese-style minced meat pancake
10.
Wrap all the dough in turn~ Cover with plastic wrap and continue to ferment
11.
Fermented until it becomes significantly larger and fluffy~
The picture shows what looks good after one hour of fermentation in the oven~
12.
Sprinkle sesame seeds on the surface of the dough
(Don’t ask me if I can use black sesame seeds, yes or no)
13.
If the baking pan is non-stick, you can omit the oily paper step and place it directly on the dough and press lightly (the baking pan does not need to be removed, and the pan is put into the oven with the cake)
14.
180 degrees 17 minutes after oven preheating
(My oven temperature is 10 degrees lower)
15.
You can eat it after baking~
The hot red bean paste and the crispy and soft crust shouldn’t be too delicious~
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