Red Bean Rolls
1.
Prepare the ingredients.
2.
Put all the ingredients except oil and bean paste into the bread machine, and open the ordinary bread program to make the dough 3 times for 30 minutes.
3.
It's out of the film.
4.
Pour in the corn oil and start the ordinary bread process for 10 minutes. If the oil is not fully kneaded into the noodles, take it out and knead the oil in on the cutting board.
5.
Let it ferment in a warm place.
6.
Dip your finger with a little flour and poke it. If the hole does not retract, it will be ready.
7.
Put the dough on the cutting board and use a rolling pin to roll out the air in the dough.
8.
Divide, round, and let stand for 15 minutes.
9.
Wrap in red bean paste.
10.
Press flat and make a few strokes with a knife.
11.
Roll it up with the mouth facing down.
12.
Place in a baking tray, brush with egg yolk liquid, sprinkle with sesame seeds, and ferment in the oven for 2 times.
13.
Make it twice as big, heat up and down in the middle of the oven at 170 degrees, and bake it for 15 minutes.
14.
It looks good when it’s baked, it’s a bit squeezed when you put eight, and it’s just right to put six.
Tips:
The function of mashed potatoes is to make the bread more moist and soft. You must add it. If not, adding 120 grams of soup will have the same effect.
