Ring Bean Paste Roll

Ring Bean Paste Roll

1. Put other ingredients except butter and bean paste into the bread bucket, and start the kneading process.

2. After the procedure is over, check the dough, and it has a certain degree of ductility.

3. Add the softened butter and start the kneading process again.

4. After the program is over, check the dough and pull out the film.

5. Prepare the dough and leave it to ferment in a warm place. This season, it will ferment quickly at room temperature.

6. This is fermented dough.

7. Take out the exhaust and relax for 15 minutes.

8. Roll out a rectangular dough piece, the length is about the same as the circumference of the 8-inch chimney mold used.

9. Turn it over and thin the bottom edge.

10. Spread a layer of red bean paste, although it is low-sugar bean paste, it is still relatively sweet, so I only applied a thin layer.

11. Roll up from top to bottom, pinch the mouth tightly.

12. Put it into a buttered 8-inch chimney mold with its mouth facing down.

13. Put it in the oven for final fermentation, and put a bowl of warm water in the oven to increase humidity. This is the last fermented dough.

14. Brush a layer of egg wash.

15. Sprinkle crispy loose grains.

16. Put it into the lower and middle level of the preheated 180 degree oven, and bake for about 30 minutes.

17. After baking, take off the mold and put it on the grill to cool.

18. Cut into pieces.