Red Bean Roll Bread

by Red Bean Hass

4.6 (1)
Favorite
2

Difficulty

Easy

Time

30m

Serving

4

In fact, I originally wanted to make it into a circle shape, but in the end it all became a heart shape, but it feels much better than a circle shape!
What I care about is the production process. It’s fun. I like this simple formula. Just a few materials can make the finished product amazing. Even if I don’t like red bean paste, I can’t help but eat one.

Red Bean Roll Bread

1. Weigh all materials

2. Mix high-gluten flour, dry yeast, sugar, salt, and milk evenly, knead until smooth, add softened butter

3. Continue to knead until you can pull out a large piece of film

4. Put it in the basin and cover with plastic wrap

5. Put it in a warm place and ferment to double the size

6. Exhaust and knead, evenly divide into 16 parts, round, cover with plastic wrap, let stand for 15 minutes

7. Take a loose dough, roll it into a round shape, and put on the red bean paste

8. Wrap it up and squeeze it tightly

9. Roll into an oval shape

10. Roll up from top to bottom

11. Stand upright

12. Cut at one end, leave a little bit and don’t cut

13. Straighten separately

14. Roll up from one end

15. Put in the paper mold

16. Put on the grilled net

17. Put it in a warm and humid place and ferment to double the size

18. Brush a layer of whole egg liquid on the surface, sprinkle with white sesame seeds

19. Put it in the preheated oven, middle level, upper and lower heat, 150 degrees, about 25 minutes until the surface is golden.

20. With a cup of tea, it's also considered an afternoon tea

21.

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