Japanese red bean bread
By VicentaLakin
This bread, unlike its previous make-up, needs to be added to the fermented bread embryos so that the bread will be flat. Of course, you can skip this step and bake it directly。
Recipe Recommendations
- bread flour 300g
- milk powder 15g
- fine sugar 30g
- salt 3.5G
- butter 25g
- ice water 190g
- sugar-tolerant yeast 4g
- red bean paste 400g
- sweetening
- baking
- several hours
- ordinary
Steps for Japanese red bean bread
1
In turn, water, sugar, salt, milk and flour are poured into them and yeasts are added to the top of the flour。
2
(b) Put the bread buckets in the east loaf, select and paste for 10 minutes, and cover the bread drums, so as to prevent the flour from spilling out during the round。
3
The end of the face is added to the sliced butter, the selection and face process continues for 15 minutes, and the face is covered until the extension phase。
4
When the noodles are reconciled, they remain in the bread can, with a lid on, and ferment twice as much at room temperature, with the temperature of the first fermenting at around 28 degrees。
5
The noodles are fermented, and the fermentation time is approximately 50 minutes, depending on the fermentation status of the noodles。
6
Noodles are removed, light-pressed exhausts on the panel are divided into 10 equals, each of which is rolled round, covered with a thin film and loose for 15 minutes。
7
The hysteria after the flaccid is formed into a mid-heavy, thin circle around it, and a rounded red bean pie (40 g each)。
8
Shut up and put it down on the grill。
9
Put it in the oven, fermented for about 40 minutes with an fermentation pad in the oven, and fermented bread embryos glued to white sesame, covered with a tarpaulin or paper, and pressed on an oven。
10
It has been pre-heated to 165 degrees in the middle of the oven at 170 degrees and baked for about 18 minutes。Japanese red bean bread Make Tips
The temperature depends on the temper of the oven