Red Bean Bread

Name: Red Bean Bread
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 220g High-gluten flour; 40g Low-gluten flour; 85g water; 1 piece egg; 40g Caster sugar; Some Homemade red bean paste; 30g Camellia oil; 2g salt; 4g yeast

by KL Le Yoyo

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

4

The fancy bread looks very beautiful, like a blooming flower, and I am in a very good mood after seeing it. I have made many different styles of bread with this recipe, including toast; I think the bread made with this recipe is very soft and fragrant, even the bread is still soft after 2-3 days, so I use this recipe every time I make bread. .

After this bread is baked, the skin of the bread will not become wrinkled like the skin of toast. The skin of the bread will still be fluffy and will not wrinkle when heated the next day, so the photos are particularly good-looking. I especially like the sprinkle of coarse sugar on the bread, it tastes really delicious.

As for the red bean paste filling, I also make it in the jam mode of the bread machine. The filling can control the sweetness, and it will not be too greasy to eat, and the taste of camellia oil without lard is smooth. If you like, you can change the red bean paste filling to meat floss, purple potato and other fillings.

The formula of bread can be changed from water to milk, but I personally think that there is no difference in the taste of water or milk; the bread made by kneading with water is very soft, compared to the bread made with milk, the taste will be harder the next day. The camellia oil can also be replaced with unsalted butter, and some materials can be changed according to personal taste.

Ingredients

Red Bean Bread

1. Put the ingredients in order: water, eggs, camellia oil, high-gluten flour, low-gluten flour, fine sugar, salt, and yeast. Put the bread bucket into the bread machine and start the kneading mode for 15 minutes; after the first kneading Perform the second kneading mode again for 20 minutes

2. After the second kneading, the dough will be fermented, and the dough will be fermented to 2.5 times the size.

3. Prepare homemade red bean paste, knead each red bean paste into 15 grams, a total of 10

4. Take the fermented dough out of the air, knead and let it stand for 15 minutes, remember to cover it with plastic wrap

5. After 15 minutes, divide the dough into 10 small doughs, each of 14 grams, round until the surface is smooth, cover with plastic wrap and let stand for 10 minutes

6. Roll out a small dough to a thickness of 1cm after 10 minutes

7. Add red bean paste

8. Wrap the dough and squeeze it tightly, with the mouth facing down

9. After all the dough is ready, put it into a 9-inch round mold with the mouth facing down. The rest of the dough can be fermented on the baking tray; excess space must be reserved and placed in the oven for the second fermentation to 1.5 times its size.

10. After the dough rises for 45 minutes, take it out of the oven and preheat the oven to 175 degrees

11. Brush the surface of the dough with a layer of camellia oil, salad oil or egg liquid

12. Sprinkle a layer of coarse sugar at the end

13. After the bread is baked, put it out of the oven and put it on the grill until it cools, and put it in a fresh-keeping bag or fresh-keeping box after drying.

Tips:
-Unfinished toast bread can be wrapped in a fresh-keeping bag and stored in the refrigerator, and can be heated in the oven when it is eaten.
-The oven temperature needs to be adjusted according to each oven.
-The red bean paste filling can be replaced with other fillings.
-You can reserve 10 grams of water for the ingredients, and add it if it is not enough, so as to prevent the dough from getting too wet.