Japanese Whole Wheat Red Bean Bread

Name: Japanese Whole Wheat Red Bean Bread
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g Whole wheat flour; 100g High-gluten flour; 135g water; 2.5g yeast; 2g salt

by petrus

4.6 (1)

Favorite

3

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.

2. Knead until thick film appears.

3. Prepare the dough for a fermentation.

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

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

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

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

8. Close the mouth tightly and squash.

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

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.

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

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.