Pumpkin Japanese Red Bean Buns
by Looking for Mimi
Favorite
Difficulty
Easy
Time
30m
Serving
3
Sweet and soft
1. Put high-gluten flour, pumpkin puree, milk powder, salt, granulated sugar, and yeast powder into the kneading tank in turn.
2. After whipping until the dough is smooth, add softened butter and continue to beat until the dough can pull out a strong film.
3. Put the kneaded dough into a container, cover it with plastic wrap, and place it in an environment of about 28 degrees for the first fermentation.
4. Fermented to approximately 2 times the size.
5. Divide into 5 equal parts, respectively spheronize and cover with plastic wrap, and let it rest for 10 minutes.
6. Divide the red bean paste into 5 portions and knead into round balls for later use.
7. Flatten the loose dough, wrap it in red bean paste, and squeeze it tightly.
8. Put it in the baking tray of the school kitchen, when it ferments to about 1.5 times the size, spray a little water and sprinkle black sesame on the top.
9. Prepare a clean greased paper, cover the bread dough, and then put a baking tray. Put it in the preheated oven, fire up and down 180 degrees, and bake the middle layer for 15-18 minutes. Be sure to check the coloring of the bread in the middle. If the coloring is enough, you must quickly remove the top baking tray and cover it with tin foil to prevent it from baking.
10. It can be sealed and preserved after being out of the oven and letting it cool.
