The Japanese-style Red Bean Bread, Which Has Been Popular for A Long Time, is So Easy to Make!
1.
Prepare the required ingredients.
2.
Pour the dough materials except butter and salt into the mixing tank of the chef's machine, and beat until it becomes a thick film.
3.
Add the butter and salt that have been softened at room temperature, let the butter slowly blend with the dough at a low speed, and then increase the speed to beat until a firm and elastic film.
4.
Gather the dough smoothly, put it in a fermentation box, and send it into the steaming oven, set it to ferment for 60 minutes at 25 degrees.
5.
Take out the fermented dough, divide it into six equal parts, vent and spheronize, and relax for 20 minutes.
6.
Roll the dough into a circle with a thick middle and thin edges. If there are bubbles, just pat them off.
7.
The smooth side is facing outwards, and the bean paste is wrapped in it, and the mouth is closed and squeezed tightly like a steamed bun.
8.
Put it into the mold with the mouth down, spray a little water mist on the surface and sprinkle some black sesame seeds.
9.
Put it into the steaming oven and ferment at 35°C for about 20 minutes.
10.
Then put it into the pre-heated steaming oven again, and let it be fully baked at 170 degrees for about 20 minutes.
Tips:
Please adjust the amount of liquid according to the flour, environmental humidity, and the level you can control.
