1. After the red beans are washed with water, put them in a pot, add enough water, boil on high heat, turn to medium heat and cook for 10 minutes; after cooking, pour out the water used to cook the red beans, and rinse the cooked red beans twice with water ( This step is used to remove the astringency and beany flavor of the red beans); Put the washed red beans into the pot, add enough water again, cover and cook for more than 1 hour. Cook until the red beans are completely crispy (to the point that they will rot if you twist them gently with your hands). The cooking time varies according to the firepower. The main point is that the red beans are just boiled; the cooked red beans are poured into the wok together with the water used to cook the red beans, and the sugar is added. Stir fry over medium and low heat to dry up the water and thicken the bean paste; fry until the bean paste is cut with a shovel, leaving clear scratches, and then it is ready; spread the fried bean paste on the large plate. Inside, the bean paste can be quickly cooled (the chilled bean paste will be thicker and firmer than when it is hot)
2. According to the general method of making bread, knead the dough materials into a dough, knead it to the expansion stage where the film can be pulled out, cover the kneaded dough with plastic wrap or a damp cloth, and carry out the first fermentation at room temperature; ferment to change in size It is about 5 times (it takes about 1 hour at a temperature of 28 degrees). Dip the flour with your fingers and poke into the dough. After pulling out the fingers, the holes will not collapse or shrink, which means that the fermentation is good; use the fermented dough with Squeeze out the air with your hands (or knead a few vigorously until the air in the dough is discharged). Divide the dough into 16 portions, knead it into a round shape, and leave it at room temperature for 15 minutes of intermediate fermentation. Click here for the detailed diagram of the kneading and fermentation steps; weigh the red bean paste, 23 grams, 1 part, a total of 16 parts, and also knead it into a circle; take 1 small dough and roll out; wrap the red bean paste
3. Be sure to pinch the mouth tightly; wrap the dough with red bean filling, place it on the countertop with the mouth down, and squash it with the palm of your hand; place the squashed dough on the baking tray and press the center of the dough with your fingers to make the center of the dough concave Go down. The dough is fermented for the second time (the best fermentation environment: temperature 35-38 degrees, humidity 85%, about 40 minutes); after the dough becomes twice as large as the original, brush a layer of whole egg liquid on the surface of the fermented dough , Sprinkle some black sesame seeds (both raw and cooked); put the baking tray into the preheated oven at 170℃, the middle layer, bake for about 12 minutes, until the surface is golden and ready to be out of the oven
Tips:1. When making red bean filling, the red beans must be boiled until soft. If you want to shorten the cooking time, you can use a pressure cooker;
2. Approximately 620 grams of red bean paste can be made according to the ingredients of the red bean paste, so there will definitely be leftovers after making the red bean bun. The remaining red bean paste can be stored in the refrigerator for 3 days. In addition to making bread stuffing, it is also good for steaming bean buns. It can also be boiled with water to make a delicious red bean soup.
