1. All materials except butter and red beans are weighed and put into the basin.
2. Stir until there is no dry powder, and let stand for 20 minutes.
3. After standing still, pour the dough on the silicone mat (I knead the dough by hand), rub the dough with both hands, and add butter when the dough is kneaded to the basic expansion stage.
4. Knead into a smooth dough.
5. Knead out the film.
6. Put the kneaded dough in a basin, cover with plastic wrap, and leave it in a warm place to ferment to double its size.
7. Take out the fermented dough, tap the air with your hands, divide it into three equal parts and continue to proof it at room temperature for 15 minutes. (I forgot to take pictures in this step) Roll out the loose dough with an exhaust rolling pin, add the red beans, and lightly press the honey beans with your hands to make them tightly combined with the dough. Then take advantage of the trend and roll up from top to bottom.
8. Put them in a 450g toast mold one by one
9. Put a bowl of hot water in the oven for the second fermentation until it is nine minutes full.
10. Preheat the oven at 180 degrees, lower the upper and lower heat, for 40 minutes. Cover with tin foil when baking for ten minutes.
11. Come out and drop the mold
12. Demoulding.
13. It can be sliced after cooling.
14. Soft fat paper~
15. Matcha and red beans can't be more loved.
16. You can pull out the silk with a gentle pull~
17. Cut noodles (lack a good knife, ~~~~(>_
18. It is still very soft on the next day, two slices of toast and a bottle of yogurt, a nutritious and healthy breakfast is out~
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