Red Bean Roll Bread
by Ice Fall Water Moon
Favorite
Difficulty
Easy
Time
2h
Serving
2
1. According to the general bread making method, knead all the bread-making materials into dough, knead it to the expansion stage where the film can be pulled out, and ferment at room temperature to 2.5 times its size (it takes about 1 hour at 28 degrees) to ferment well. The dough is expelled from the air, divided into 5 portions, kneaded into small round dough, and fermented for 15 minutes.
2. Take a dough that has been fermented in the middle, flatten it, and pack in 25 grams of red bean paste. 3. Wrap the red bean paste dough, put it on the chopping board with the mouth down, and roll it into an oval shape with a rolling pin. 4. Cut 4 vertical cuts on the long oval as shown in Figure 4, without cutting the head and tail. 5. Cut the dough and pinch the two ends. 6. Tie the twisted dough into a single knot. 7. Put the knotted dough into a bread tray with a diameter of 10cm. After shaping all the dough in turn, put it in an environment with a temperature of 38 degrees Celsius and a humidity of 80% for the final fermentation until the dough becomes twice as large as the original (about 40 minutes)
3. Put the knotted dough roll into a bread paper tray with a diameter of 10cm. After shaping all the dough in turn, put it in an environment with a temperature of 38 degrees Celsius and a humidity of 80% for the final fermentation until the dough becomes twice as large as the original (about 40 minutes). 8. Gently brush the surface of the fermented dough with a layer of whole egg mixture, send it into the preheated 180 degree oven, bake for about 15 minutes, until the surface of the bread turns golden yellow and ready to be out.
4. Finished picture
