Red Bean Roll Bread
by @That floweropen@
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. All ingredients except butter and salt are put into the bread bucket.
2. When the dough is smooth, add butter and salt and stir (after salt and oil method)
3. After the butter is mixed, you can cut the dough a few times before mixing.
4. Stirred state.
5. The stirred dough can be cut into a small piece to pull out a non-breakable film.
6. Put it in the baking tray for second fermentation, and the fermented dough can be pierced with the powder and not shrink or collapse.
7. Divide into six doses to round and relax for about 10 minutes.
8. Take a dough and flatten it into red bean paste.
9. Wrap it and close it down.
10. Roll into an oval shape.
11. Make four knives in the middle and don't cut into sections at both ends.
12. Pull and twist both ends.
13. Tie a single knot and put it in the paper tray.
14. Put them in the baking tray one by one.
15. Cover the fresh-keeping bag for secondary fermentation.
16. After fermenting, gently brush a layer of egg liquid.
17. The oven is preheated in advance, and the middle layer of the oven is 150°C for about 25 minutes (time and temperature are for reference only) and then covered with tin foil.
18. Let it dry until hand temperature, put it in a bag and keep it tightly sealed.
19. Appreciation of the finished product.
20. Appreciation of the finished product.
21. Appreciation of the finished product.
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