Red Bean Rolls, Rolls, Bread
1.
1. Put all the ingredients in the bread bucket (except butter)
2.
2. The bread machine selects the "kneading" program, and the adjustment time is 15 minutes
3.
3. Put in the softened butter after the program ends, and continue the "kneading" program for 10 minutes
4.
4. After the program is over, check the state of the dough, and you can pull out a thick and elastic film.
5.
5. Take out the dough, round it and place it in the fresh-keeping box
6.
6. Put it into the fermentation box for the first fermentation, 30 degrees, 75% humidity, 60 minutes, fermentation to about 2 times the size
7.
7. Take out the dough and divide it into 5 equal parts, respectively round and exhaust, cover with plastic wrap and let stand for 10 minutes
8.
8. Take out the small dough and roll it into a circle
9.
9. After turning it over, arrange it slightly and place the red bean paste in the center
10.
10. Close the mouth and squeeze it, and place the mouth down
11.
11. Roll out into a tongue shape
12.
12. Cut the pattern longitudinally in the middle position without cutting the bottom
13.
13. After turning it over, roll it down from top to bottom, close the mouth and squeeze tightly
14.
14. Make a circle and knead both ends
15.
15. Place the bread dough in a baking tray lined with greased paper, and put it in the fermentation box for the second fermentation
16.
16.35 degrees, humidity 85%, 30 minutes, the state after the second shot is about twice as big
17.
17. Transfer to a large baking pan, and coat the surface with whole egg liquid
18.
18. Put it into the middle layer of the preheated oven, heat up and down at 175 degrees, for 20 minutes (you can choose to cover with tin foil in the middle to avoid heavy color), take it out immediately after baking, and place it on the cooling rack to cool
19.
Finished picture.
Tips:
1. The red bean paste is water-based and easy to roll out.
2. The kneading time of the bread machine should be determined according to the performance of the bread machine and the state of the dough.
3. The fermentation time should be adjusted according to the fermentation state of the dough.
4. The baking time and temperature are for reference only, and should be adjusted according to the oven performance and baking habits.
