[yiru's Private House Baking] My Favorite is Red Bean Paste---patterned Red Bean Paste Bread
1.
Beat the eggs and put them in water at about 30 degrees, add yeast, milk powder, salt, and sugar to dissolve, add flour and knead into the initial stage of expansion, add cream and knead until it is completely expanded out of the mold to start the dough.
2.
The noodles will rise to about 2.5 times.
3.
Then knead into a smooth dough to exhaust.
4.
Then divide into 16 equal parts.
5.
Knead and wake up for about 5-10 minutes. This is easy to reshape.
6.
Then press flat and add red bean paste to make buns.
7.
Then it can be rounded slightly.
8.
After flattening, I cut eight openings with scissors. I cut them with a knife so that they look good without cutting.
9.
Then put it in the baking tray lined with greased paper and put it in the oven for proofing for about 15 minutes.
10.
Brush the surface of the proofed bread with egg liquid, press it with a rolling pin or hand, and sprinkle with sesame seeds.
11.
Preheat the oven to 190 degrees and bake the middle layer for about 15-18 minutes.
12.
The toasted bread is slightly cooled and stored in a fresh-keeping bag.
Tips:
1. The noodles are slightly softer and more delicious. The more sugar and oil will make them softer, but I hope it will be healthier, without putting so much oil and sugar.
2. It is warm now, and it will be ready after fermentation at room temperature in about 2 hours.
3. When you eat the rest of the bread, warm it up in the oven a little bit and taste better.
4. Butter can also be replaced with butter or vegetable oil.