Red Bean Bun

Red Bean Bun

1. Prepare materials

2. Except butter, other materials are put into the bread machine (yeast is hydrated)

3. Bread machine automatically kneads dough

4. The first time the dough is kneaded, put the butter and continue to press the automatic kneading

5. At the end of the second meeting, you can try out the film.

6. The dough has doubled its size (now it’s cold and I put a bowl of warm water under the baking sheet in the oven at about 35 degrees to ferment for 30 minutes)

7. Make the dough and take out the air

8. Divide a 40g into one and wrap it in red bean paste (the sweetness of the red bean paste made by yourself is just right)

9. Brush a layer of oil on the baking tray and put it in the oven for second fermentation

10. The rest made a plate of small bread

11. Adjust the oven to 35 degrees for fermentation (put a small bowl of warm water under the baking tray) twice the size, brush with a layer of whole egg liquid on the top of the fermentation, and heat the oven directly up and down 180 degrees. The middle layer will be ready for about 20 minutes.

12. Observe the color of the oven and cover it with tin foil

13. The rest is baked on a plate of small bread (I baked two plates together, the upper layer of this plate was baked for about 12 minutes)

14. Ash is often soft and delicious 😋 (Put it in a fresh-keeping bag when it is not finished eating)

Tips:

1. In hot weather, use appropriate ice water to make noodles. In cold weather, you can make noodles with warm water. When dividing the dough in summer, do not let the electric fan blow the dough directly to prevent the surface of the dough from forming a thicker skin, which is not conducive to the next operation. The operation must be fast.
2. The final proofing temperature is too low and the proofing time will be too long, the bread will be flat after baking, the temperature of the bread is too high (over 40 degrees), the fermentation speed of the bread will increase, the yeast will age prematurely, and the bacteria will multiply at 40 degrees. , The finished product after baking will have a sour taste.
3. Put the proofed bread into the oven slowly.