red bean bread, a long-standing and popular national bread variety in japan, has grown to almost all japanese bakeries since its invention during the mingjie period. red bean bread is usually made of red bean or soybean pie, and sometimes seasonally extracts chippies, or cherries, etc. it is generally thick in the form of a tortilla, where the surface is decorated with opium poppy or sesame or pickled cherry. the traditional japanese red bean bread is made of natural wine, although it smells uniquely, but it is too long to ferment, so the red bean buns are now usually made of yeast instead of wine. today you are presented with a cute, home-made practice of red bean bread. unlike many formulations fermenting overnight, this formula is easier to operate and does not require special moulds, only two dishes. let's see what happens next. the material indicated can be 7 or 8 9 cm in diameter, approximately 3 cm in height and a net weight of approximately 95 g of red beans。
