Japanese Whole Wheat Red Bean Bread

Japanese Whole Wheat Red Bean Bread

by petrus

4.6 (1)
Favorite

Difficulty

Easy

Time

1h

Serving

2

Fat-reducing party, bread star person, I’m here again with low-calorie healthy bread, Wannian Wang’s Japanese-style red bean buns are modified into a sugar-free, oil-free whole-wheat version. It’s really not a crime to eat a few more bites. The combination of red beans and whole wheat coarse grains gives you a strong feeling of fullness, reduces fat, and is nutritious and healthy. It is also a day of perfect dietary fiber.

Ingredients

Japanese Whole Wheat Red Bean Bread

1. Put all the ingredients into the bread machine and knead the dough for 30 minutes.

Japanese Whole Wheat Red Bean Bread recipe

2. Knead until thick film appears.

Japanese Whole Wheat Red Bean Bread recipe

3. Prepare the dough for a fermentation.

Japanese Whole Wheat Red Bean Bread recipe

4. Fermented to 2 times the size, the dough will not bounce or collapse when poking holes.

Japanese Whole Wheat Red Bean Bread recipe

5. Divide into 8 small doses, roll round, cover with plastic wrap and relax for 20 minutes.

Japanese Whole Wheat Red Bean Bread recipe

6. The red bean paste is divided into 40g pieces.

Japanese Whole Wheat Red Bean Bread recipe

7. Roll out the dough and wrap it with red bean paste.

Japanese Whole Wheat Red Bean Bread recipe

8. Close the mouth tightly and squash.

Japanese Whole Wheat Red Bean Bread recipe

9. Put it in the oven, put a bowl of water at the bottom, and ferment it twice to double its size.

Japanese Whole Wheat Red Bean Bread recipe

10. Take out the surface and spray water, sprinkle with black sesame seeds, press it with your hands, spread a layer of greased paper on top, and cover with a baking pan.

Japanese Whole Wheat Red Bean Bread recipe

11. Preheat the oven at 180 degrees and bake for 20 minutes.

Japanese Whole Wheat Red Bean Bread recipe

Tips:

1. Whole wheat flour can be used completely, the softness and taste will be poor, it is recommended to use the proportion of the recipe;
2. The recommended temperature for the secondary fermentation is about 36 degrees, and the time is 50 minutes;
3. The bread that can't be eaten can be sealed and frozen, and frozen with icing.

Comments

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