【red Bean Bread】
1.
After the oil method, all the materials are kneaded out of the film
2.
Ferment to double the size, use your fingers to poke a hole in the middle without retraction or rebound (I use low temperature fermentation)
3.
Making red bean paste: Wash the red beans and soak for about 6 hours
4.
The soaked red beans are cooked in a pressure cooker porridge mode. After cooking, remove the beans and put them in the milk pot, add sugar and butter, add sugar and butter, stir while heating, and turn into red beans puree, then put it in the refrigerator for one hour. I put it in the evening Take out the refrigerator in the morning to make it.
5.
Divide the fermented dough into 9 equal parts, 51 grams each; knead and proof for 15 minutes.
6.
Divide the red bean paste into 9 equal portions, each 35 grams, and knead round for use.
7.
Roll out the small dough into a round shape with a thicker middle and thinner edges.
8.
Put the filling on the pie
9.
Wrap it up and squeeze it tightly
10.
The wrapped buns are put on a baking tray lined with greased paper for secondary fermentation. I am a baking tray with hot water in the lower layer of the oven for fermentation.
11.
Brush the surface of the fermented bread with egg liquid
12.
Dip the head of the rolling pin with water, then dip the black sesame seeds, and then press it to the center of the bread
13.
Preheat the lower layer of the oven at 160 degrees for 18 minutes until the surface is golden. The temperature of each oven is different, so the temperature is different. Our oven has only two layers, for reference only
Tips:
1. The making of red bean filling: I used a blender to grind the red bean filling for the first time. This time the red beans were cooked very badly. After stirring with a spoon while heating in the pot, the beans became rotten and became pure naturally, saving trouble , The boiled red beans have water in them. Use a milk pot with a small fire while stirring while heating. When the water evaporates slowly, the filling is relatively dry. Put it in the refrigerator to cool down.
2. Be sure to close your mouth and pinch tightly when wrapping, otherwise the red bean paste will be exposed. I am also the first to do it. Fortunately, the wrapping is very tight.
3. The baking temperature is alive. My oven has only two floors, so the reference value is very low. I also wrote down the baking temperature of the recipe. If you want to make it, it is best to bake it in your own oven. The upper part is too long, so the water loss on the surface will reduce the taste.
