Red Bean Bread
by Taste 232
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Weigh high-gluten flour, low-gluten flour, fine sugar, salt, milk powder, and eggs, put them in the mixing bowl of the dough mixer, mix well, add the yeast water adjusted with warm water and stir slowly for 2 minutes, and stir quickly until Beat gluten. (Note that the yeast is not put together with sugar and salt, so as to prevent the yeast from being dehydrated)
2. Add the softened butter, stir the butter slowly, and stir quickly until the dough is smooth and filmy.
3. Cover the beaten dough with plastic wrap and put it in a warm place for proofing.
4. Proof to double the size.
5. Sprinkle high-gluten flour on the chopping board, take out the proofed dough, divide it into 6 portions, each 50g dough, cover it with plastic wrap after rounding, and let it rest for 10 minutes.
6. Take a 50g dough and squeeze it by hand. Use a vented rolling pin to round the dough, turn it over and wrap it with 25g of red bean paste.
7. Put the wrapped red bean paste bread dough into the baking tray with the mouth down, cover with plastic wrap, and leave to ferment for 15 minutes.
8. Use your hands to gently press the dough into a round cake shape, evenly cut out eight openings at the edge of the dough, cover with plastic wrap, and continue to ferment for 10 minutes.
9. Brush a layer of egg liquid evenly on the surface of the red bean paste bread dough.
10. Dip the head of the rolling pin with water and then dip it with white sesame seeds and press it on the center of the red bean paste bread dough.
11. The prepared red bean paste bread dough.
12. Put it in a preheated oven at 190 degrees, and bake for 15 minutes.
