Japanese red beans
By VicentaLakin
This red bean cake has been made by a lot of people, and it's really very, very soft, mainly low-oil, low-sweet, and it's very simple. It's hard to imagine. Let's do it together
Recipe Recommendations
- high-gluten flour 170g
- low-gluten flour 30g
- fine sugar 18g
- milk powder 15g
- salt 2.5G
- butter 15g
- red bean paste 270G
- water 125g
- dry yeast 3g
- sweetening
- roast
- several hours
- simple
Steps for Japanese red beans
1
all materials for the noodles are prepared, except for butter, to be placed into the bread drums in the order of the last yeast and salt of the liquid powder, and the imix program is initiated。
2
After 10 minutes of lashing, the face is smooth and softened with butter and fully absorbed。
3
After a program, the face can pull out the film。
4
Scraped noodles are placed in large bowls, covered with protective film that can ferment at room temperature or 30 degrees in the oven。
5
The dough is fermented to 1.5-2 times the size, and the fingers are fermented to a hole, not condensed, not collapsed, and the fermentation is complete。
6
The fermented noodles run out of air using the scepter and split into six groups equal in size。
7
Round it up, cover it up, 15 minutes still。
8
The bean sand is divided into an average of six pieces, with rounding。
9
When he wakes up, he'll turn into a cranberry and put a red bean in the middle。
10
Four sides to the middle。
11
Then close the mouth, squeeze it and push it down。
12
Pack all the dough in turn and put it in the grill。
13
fermentation at 30-35 degrees in the oven, when fermented, sprayed some water on the surface, with a little white sesame。
14
Put a sheet of oil paper on the red bean cake, and it's on a grill, with a light press, a pre-heated oven at 190 degrees, and can be eaten in 18 minutes, just out of the oven, hot, super-soft。Japanese red beans Make Tips
It's better to use a bigger dish, and I'll use it, and it'll be bigger in the back, and it'll be a little deformed, not round, but without affecting my taste. The temperature and timing of the bakery are regulated by the oven of my home, and the temperature I give is just participation。