Video Japanese Red Bean Buns

Name: Video Japanese Red Bean Buns
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Small red beans; 1g salt; 600-650g water; 80g Caster sugar; 200g High-gluten flour; 150g milk; 3g Dry yeast; 15g olive oil

by freesiaa-made

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Video address: http://v.youku.com/v_show/id_XMjU0OTk2NjA1Ng==.html
1. This amount can make 6 red bean buns. The red bean paste will be leftover (about half of the amount is used). If the red bean is used too little, the wall breaker will not be easy to beat.
2. Part of the red bean paste is lard (you can replace it with butter), if you mind, you can also use vegetable oil.
3. The seal of the bean bun should be pinched tightly to avoid expansive filling during the baking process.
4. Knead the dough for about 30 minutes, until the dough is gluten and can pull out a large piece of film (you can relax several times during the kneading process and then knead, which will help to achieve the state of stretching), of course, you can also use a cook machine, bread The machine comes to knead the dough.
5. The red bean buns can also be baked in a frying pan over low heat until golden on both sides. The process of baking requires a lid.

Ingredients

200g Small Red Beans
1g Salt
600-650g Water
80g Caster Sugar
200g High-gluten Flour
150g Milk
3g Dry Yeast
15g Olive Oil

Video Japanese Red Bean Buns

1. Red bean paste: Soak the red beans overnight in advance, drain the water, put it in a pressure cooker, and pour in water. After SAIC, press the medium heat for 20 minutes. (If you use an ordinary pot, add more water and simmer for 1.5 to 2 hours, until the red beans can be easily crushed).

2. Put the boiled red beans into the wall-breaking machine and beat them into a delicate bean paste at medium and high speed. If the whipping does not work, you can add an appropriate amount of water to help the whipping. (There is no wall breaker that can be crushed into bean paste with a spoon on the slippery net).

3. Pour the red bean paste into a saucepan, add fine sugar and lard, stir-fry on a low heat, and stir-fry to a suitable level of dryness and wetness. (You can refer to the state in the video) Put the fried bean paste into a bowl and cover with plastic wrap to prevent it from drying out.

4. Bread: Put dry yeast in the milk, mix well, and let stand for about 10 minutes.

5. Mix all the ingredients in the bread part, and stir until there is no dry powder.

6. Then transfer to the kneading pad and knead for about 30 minutes until the dough is gluten and can pull out a large film (you can relax several times during the kneading process and then knead, which will help to achieve a stretched film state). The kneaded dough is relatively soft, probably the softness of the earlobe.

7. Place the dough in a warm and moist place and ferment to twice its size. (You can put a bowl of hot water in the oven to ferment).

8. Divide the fermented dough into 6 portions, cover with plastic wrap and relax for 10 minutes.

9. Roll the red bean paste into 35g balls.

10. Take a loose dough, roll it into a round shape, and put in a bean paste ball.

11. Like buns, stuffed with red bean paste.

12. Pinch the seal tightly.

13. The red beans are rounded, the bag seal is facing down, press it, and a piece of baking paper is placed on the baking tray, the bean bags are placed in the baking tray, and a thin layer of water is brushed with a brush.

14. Dip a rolling pin (the back of the brush I use) with a little water, then dip black sesame seeds, and cover the red bean bag.

15. Place the red bean buns in a warm and humid place again, and ferment them to twice their size. Preheat the oven at 180 to 190 degrees, cover the red bean bag with a piece of baking paper, press a baking tray, put it in the preheated oven, and bake the middle layer for about 20 minutes.