Japanese red bean bag

I wanted to make this red bean bag a long time ago, but I never did. This time it's done, sweet red bean sand, soft bread, thick old smell. It's really good to try. She's from @Silentheart

Recipe Recommendations

high-gluten flour 220g
low-gluten flour 30g
milk 160g
sugar 40g
salt 3g
yeast 3.5G
butter 25g
red bean paste 300g
white sesame appropriate amount

sweetening
baking
three-quarters of an hour
ordinary

Steps for Japanese red bean bag

red bean sand, 25 g each, rounded。

In addition to butter, other raw materials in the dough are placed in the bread drums according to the order of the bottom liquid, the middle powder, the upper sugar, the salt and the yeast, and a laminate procedure is initiated。

To the extent that it removes a thick film, it adds butter and continues with a lasagna program to the extension phase。

When the noodles are rounded, they are placed in large bowls, covered with film, placed in warm places and fermented. About 50 minutes later, the noodles were fermented twice as big and their fingers were poked in a hole, which means the fermentation is complete without convulsion or collapse。

The fermented pasta is ventilated by pressure and is divided into an average of 12 noodles, all of which are covered with flavour for 15 minutes。

The loosely flatted face of the face, stomped into a round face with a scepter stick, placed in the middle of it with a soybean sand, then wrapped up like a bag, so as to hold it tight and then flatten it with the palms。

After all the noodles were processed, they were put into the oven. It takes about 30 minutes for the water to be sprayed and put in the oven and fermented at 38°C twice the size。

Take off the fermented noodles and spread white sesame on the surface。

A sheet of oil paper is covered on the face of the dough, which is pressed on a flat-bed grill and sent into a pre-heated oven, mid-level, up and down to 190°C and baked for 18 minutes。

The baked noodles are immediately disemboweled and laid cold on the grilled web。