Little Red Bean Roll

Name: Little Red Bean Roll
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 360g High fan; 350g milk; 35g Sugar; A pack The Forest of Autumn Red Bean Paste; 1 egg; 25g butter; 3g yeast

by Meimeijia's Kitchen

4.6 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

When it’s cold, my son loves it. It’s easier than steamed buns. It’s soft and sweet. You can make dozens of them in one pot.

The weather is getting cold, do people who have trouble getting up start to quit breakfast again? Meimei teaches everyone to make a very simple breakfast, which is easier than steamed buns, and novices can also have zero failure. Make breakfast at home by yourself, you must try it.
Steamed buns have always been the first choice for lazy breakfasts, but in fact, to steam buns well is also very technical. For buns to be smooth and fluffy, they have to be kneaded one by one, which not only takes time, but also requires certain experience. I brought this little red bean roll to everyone. It is soft and sweet. The dough does not need to be kneaded one by one. It is also fluffy. The simple meal package with sweet and delicious honey red bean filling immediately became very popular. Oh, red beans nourish blood, regular eating is good for health.

Ingredients

360g High Fan
350g Milk
35g Sugar
A pack The Forest Of Autumn Red Bean Paste
1 Egg
25g Butter
3g Yeast

Little Red Bean Roll

1. The ingredients are ready. I like to sell the red bean paste from the forest of autumn. It is not as sweet as other red bean pastes. It has a light natural sweetness and is especially delicious.

2. Put the flour into the chef's machine, add milk and yeast, knead the dough with the chef's machine, then add butter, knead for 5 minutes with high-grade until the film is formed, cover with plastic wrap and ferment to double its size.

3. The fermented dough is placed on a panel sprinkled with dry powder, and after the air is exhausted, it is rolled into long strips and cut into small pieces.

4. Roll each small agent into a ball.

5. Take a small agent and dry it into a beef tongue shape, and smear it with red bean paste.

6. Roll up from top to bottom.

7. Put all the ingredients on the chopping board and ferment for another 20 minutes. The dough becomes twice as large.

8. Use a sharp knife to cut into small pieces.

9. Place the red bean rolls on the baking tray.

10. Put it in a preheated oven at 180 degrees and bake for 12 minutes.

11. The freshly baked bread is fragrant and delicious. When there is a slight residual heat, it is put in a fresh-keeping bag, and it is still soft on the third day.

Tips:
The dough needs to be kneaded out of the glove film to make the bread soft and delicious.
If the temperature is relatively low, you can put it in the oven during the second round, and start with a bowl underneath to create an environment with suitable temperature and humidity, so that the fermentation speed will be faster.
Let the toasted bread cool slightly, and put it in a fresh-keeping bag when the residual temperature is left, and it will still be soft after two or three days.