Name: [red Bean Flower-shaped Bread]
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 220g High-gluten flour; 25g White sugar; 1g salt; 3g Instant dry yeast; 15g milk powder; 25g Egg liquid; About 100g water; 15g butter; 210g Red bean paste; a little Raw white sesame

[red Bean Flower-shaped Bread]

by Jinwa Food

4.7 (1)

Favorite

Difficulty

Normal

Time

Serving

I left 210 grams of red bean paste when I made red bean bread last time, and 200 grams of red bean paste from Feixue’s red bean bread recipe can just be used up. The bread baked with red bean paste is delicious. My son likes it very much. Make more red bean paste when making red bean paste It’s okay to keep refrigerated for two or three days. The bread and soy milk in our family’s breakfast are basically the same, so the bread is consumed very quickly. For some reason, I liked the milky fragrance from the moment I saw the bread. I have bought bread for more than 20 years. It ended in late April this year. It’s a pleasure to make bread and eat bread~~~"

[red Bean Flower-shaped Bread]

1. After the oil method, knead the dough until it is smooth, add butter and knead until it expands and a film is formed.

2. Fermentation is twice as big. I fermented at low temperature. Just poke a hole with my hand and don’t shrink back.

3. After the fermented dough is lightly pressed and vented, divide it into 8 equal parts, knead and proof for 15 minutes.

4. Divide the red bean paste into 8 equal parts and knead and set aside

5. Roll out the small dough into a round shape, turn it over and add the red bean paste.

6. wrap up

7. Squeeze

8. Then roll it into a circle

9. Use scissors to cut out a few small 1cm long cuts

10. Use scissors to cut out a few small openings of 1cm length, put them in a baking tray lined with greased paper, and ferment for 10 minutes

11. Brush egg liquid on the surface

12. Dip one end of the rolling pin with water and then white sesame seeds, and then press it into the center of the bread to garnish. Put it in the preheated oven and bake, the upper layer is 160 degrees for 14 minutes, until the surface is golden.

Tips:
1. The production of this bread is relatively simple. Don't cut the opening too long. Cut a few slices and decide by yourself without a fixed number. Just look good.

2. The second fermentation takes 10 minutes, and the pattern cannot be too long, so the pattern will not look good.

3. The baking temperature is determined by your own oven, and the baking time should not be too long, otherwise the skin will be too hard, which will affect the taste.