Japanese Red Bean Mochi Buns

Name: Japanese Red Bean Mochi Buns
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: A handful spinach; 200g High fan; 15g milk powder; 30g Sugar; 20g butter; 2g salt; 3g yeast; 1 egg; Some White sesame; A pack Red bean paste; Some Glutinous rice flour; Some water

by Meimeijia's Kitchen

5.0 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Although the Meimei family are authentic southerners, I have loved pasta since I was a child, so that my husband always laughed at me. I definitely married the wrong person. I should marry to the north and eat enough flour.

Since Meimei went into the kitchen by herself, she has to listen to me for three meals a day, so the family also followed me. Breakfast is mainly flour, steamed buns, buns, pancakes, and buns. . . If you are not from the north, if you eat the same pasta for two days in a row, your husband and son will have an opinion. However, there is a pasta list, which is the cake that I want to introduce to you today. I have learned it by accident. I don’t have to worry about making this pie for breakfast. My son and husband will order it every day after eating it once. It has a rich taste and is particularly soft. It is much better than steamed buns. No, I have eaten it for 5 consecutive days this week. I'm not tired of eating it yet.

This pasta recipe is quite special, but it's absolutely very simple. People who often go to the kitchen will know it. The fluffy trick is just a small detail. Friends who like to eat pasta, follow Meimei and look down.
Whether it’s cooking or making dim sum, the recipes are actually the same, but often an inconspicuous little detail will make it taste very different. Today’s breakfast will definitely make you realize it, it’s delicious. It's actually that simple!

Japanese Red Bean Mochi Buns

1. All the ingredients are ready.

2. Wash the spinach, cut it slightly, and squeeze it into juice with a food processor. After filtering, take 120 ml of vegetable juice for use.

3. Put 120 grams of spinach juice into the cook machine, add flour, sugar, salt, and yeast into the cook machine.

4. Knead the flour into a dough without dry powder particles at low speed, add the softened butter, and continue to knead.

5. Until the dough can pull out the glove film as shown in the figure.

6. Cover the kneaded dough with plastic wrap and place it in a warm place until it doubles in size.

7. When the dough is fermented, we will process the fillings. Add appropriate amount of water and sugar to the glutinous rice flour and knead it into a glutinous rice flour mass for later use.

8. Take out the fermented dough, roll it into long strips after exhausting, and cut into the same size agent.

9. Place the dough agent on a panel sprinkled with dry powder and knead it into a smooth dough.

10. Cover the dough with plastic wrap to prevent the water from evaporating. Cut the red bean paste and glutinous rice paste into the same size and knead them into balls for later use.

11. Take a glutinous rice flour ball, squeeze it in the palm of your hand, squeeze the edge thinly, put in the red bean paste, and wrap it.

12. Put the glutinous rice and pink bean paste into the spinach noodles and wrap it up like a bun.

13. Squeeze tightly, close the mouth downwards, and squeeze slightly.

14. Prepare all the dough and place it in a baking tray lined with greased paper.

15. Put the baking dish in a warm place, and spread the second to twice the size, spray Shaoxing water on the surface of the bread dough, and sprinkle with white sesame seeds.

16. Spread greased paper on the dough, press a baking pan, put the baking pan in the oven at 190 degrees, and bake for 18 minutes.

17. Take out the baked bread, let it cool a little, and put it in a fresh-keeping bag. It will be as soft as it is cold.

Tips:
Japanese-style dough is much softer than ordinary bread. When baking, a baking tray is covered on the surface. The surface of the baked bread is flat, and the second round of the bread is completely flat, so the space between the bread embryos is more than usual. The space should be wider to prevent the bread from sticking together.
When baking, spray a little water on the surface of the bread dough, and press the baking tray on the surface to create a sealed space, so that the moisture is locked to the greatest extent, and the baked bread is particularly moist and soft.