Red Bean Mochi Bread

Name: Red Bean Mochi Bread
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g Wheat flour for bread; 120g warm water; 2.5g yeast; 70g Glutinous rice flour; 20g corn starch; 25g Sugar; 10g butter; Some Honey Red Beans; 15g Corn oil

by Passing small dimple y

5.0 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

The delicious bread that is soft and brushable is actually made in a frying pan? Yes, you read that right, this bread does not require an oven! Super fast, super delicious, super satisfying!
The body of the bread is too soft~ The filling of this bread is also my favorite brushed mochi filling, and there are sweet honey red beans. Is it drooling? Then hurry up and learn how to do it together.

Ingredients

Red Bean Mochi Bread

1. Raw material map

2. Stuffing part: (except honey red beans, butter) all mixed and stirred into a particle-free liquid

3. Then steamed in water and completely solidified

4. Take out and add the butter, knead the butter completely until the glutinous rice ball is formed

5. Next, add the honey red beans to the mochi, mix well, let cool and set aside

6. Bread making part: all the ingredients are mixed in a deep basin

7. Then use chopsticks to stir into dough and knead it into a smooth dough

8. After that, divide it into 6 small doughs and round them

9. Take a piece of dough to relax, flatten it with the palm of your hand and turn it over, take 50 grams of stuffing and put it in

10. Wrap it up and squeeze it tightly.

11. Make them one by one, squeeze it down and put it in the pot, cover it and let it stand for 30 minutes

12. Preheat the pan, put in the bread dough and fry for 5 minutes on one side, turn over and continue to fry for 5 minutes until golden on both sides.

13. Finished product

Tips:
Tips:
1. The flour I used this time is wheat flour for Arowana bread. It should be said that it is the only bread flour that has the fastest film yield. The gluten is also very good. The bread made is soft and silky, as expected. The flour made from 100% imported wheat has a fine texture, good stability, and a strong aroma of wheat. It is really the best flour for home baking.