Red Bean Roll Bread
1.
All ingredients except butter and bean paste are put in the bucket of the bread machine
2.
Start the kneading program, add softened butter after one program
3.
The dough is kneaded to form a firm film. I kneaded a total of two programs, one program lasted 20 minutes. Take out the dough and place it in a stainless steel basin, cover it with plastic wrap, and start to ferment
4.
When the dough is fermented to more than 2 times, the first fermentation is completed
5.
Take out the fermented dough and let it vent, then cover it with plastic wrap and relax it for about 20 minutes. When the dough is evenly divided into 8 parts to relax the dough, roll the bean paste filling into 30 g balls
6.
Divide the dough evenly into 8 portions
7.
Dough-wrapped red bean paste
8.
Roll into a tongue shape
9.
Make a few cuts with a sharp knife, don’t cut it
10.
Roll up from top to bottom
11.
Put them into the kitchen mold to prepare for the second fermentation
12.
Put a bowl of hot water in the oven for a second shot
13.
Take out the mold when the dough is fermented again to 1.5 large, and brush the surface of the dough with egg liquid
14.
Bake directly at 180 degrees for about 30 minutes
Tips:
Reserve 15 to 20 grams of liquid and increase it according to the state of the dough\nAdjust the temperature and time according to your own oven\n
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