Red Bean Roll Bread
by Ice Blue Purple Feather
Favorite
Difficulty
Hard
Time
2h
Serving
2
1. Knead the dough materials into a ball, knead it to the expansion stage where the film can be pulled out, cover it with plastic wrap or a damp cloth, and carry out the first fermentation at room temperature. Fermented until the size becomes about 2.5 times (about 1 hour at a temperature of 28 degrees), press the fermented dough out of air by hand (or knead it a few times until the air in the dough is discharged). Divide the dough into 4 parts, knead it into a circle, and leave it at room temperature for 15 minutes of intermediate fermentation
2. Divide the red bean paste into 4 portions. The fermented dough in the middle is pressed into a flat round shape, and a portion of red bean paste is placed in the middle and wrapped.
3. The wrapped dough is closed, and placed on the chopping board and rolled into an oval shape with a rolling pin.
4. Use a knife to make a diagonal knife pattern on the oblong shape as shown in the picture. Just cut the bean paste filling, don't need to cut it completely.
5. Turn the dough over with the bottom side up and roll it up along the long side.
6. Then roll the rolled dough into a circle. Pinch the place where the end to end connects tightly.
7. Put the shaped dough on the baking tray, and ferment the dough for the second time (the best fermentation environment: temperature 35-38 degrees, humidity 85%, about 40 minutes)
8. Until the dough becomes twice its original size. The surface of the fermented dough is brushed with a layer of egg liquid, and placed in a preheated oven at 175°C. Bake for about 15 minutes until the surface is golden brown.
