Traditional bean paste bread

By VedaHudson

Traditional bean paste bread
When I was a child, there were a few types of snacks. In my memory, I can often eat honey cake, mung bean cake, bean paste bread and old-fashioned bread, big cakes, egg yolk biscuits and soda cakes. Especially this bean paste bread, which is my family's favorite, so I ask my father to buy it every time. Today, I also made a bean paste bread. Here, I referred to the method of thin ash. Here, I thank her. The soup she made was made from planting. In order to save trouble, I didn't make any soup. I made a small change and made this kind of bean paste bread. I ate it when I was a child. It is also my first and simplest bread. It is completely handmade bread, and it just needs to be reunited without having to have plastic surgery. The bread was baked and the fragrance filled the house. It was not bad, let alone. Share it here with friends and hope everyone likes it!

Recipe Recommendations

  • high-gluten flour 300 grams
  • low-gluten flour 20 grams
  • whole egg liquid one
  • butter 20 grams
  • Angel yeast 3 grams
  • red bean paste 250 grams
  • fine sugar 35 grams
  • salt 1 grams

Steps for Traditional bean paste bread

  • Make  step 0
    1
    Traditional bean paste bread ingredients.
  • Make  step 1
    2
    Put all the ingredients except butter in a bowl, add water and mix to form a smooth dough.
  • Make  step 2
    3
    Rub the dough repeatedly until it is soft and comes out of the membrane. This process is a long process and requires patience.
  • Make  step 3
    4
    Then add butter and knead repeatedly until smooth and place in a warm place to awaken for basic fermentation.
  • Make  step 4
    5
    Fermentation to more than 2.5 times will be ready.
  • Make  step 5
    6
    Then rub the dough repeatedly and exhaust the air.
  • Make  step 6
    7
    Then divide into evenly divided ingredients and place them on a baking sheet for a second time for about 10-20 minutes until the dough expands.
  • Make  step 7
    8
    Prepare the bean paste filling.
  • Make  step 8
    9
    Roll it into a round ball slightly smaller than the dough.
  • Make  step 9
    10
    Press the dough that has been awakened twice flat and add the bean paste filling.
  • Make  step 10
    11
    Then wrap them into steamed buns and pour them into a greased baking sheet for final fermentation.
  • Make  step 11
    12
    Fermentation for 30-40 minutes and fully expand. Brush the whole egg liquid on the surface with a brush, sprinkle with sesame seeds at 200 degrees, and bake for about 20 minutes until the bread is evenly colored.
  • Make  step 12
    13
    The bean paste bread is ready, and the aroma is coming out!
  • Make  step 13
    14
    Let it dry and cool it a little better!
  • Traditional bean paste bread Make Tips

    1. Hand-kneading dough is slow, so you can choose a bread machine to knead dough. 2. The hardness and softness of the bread will be determined according to your taste. 3. You can choose to soak the bean paste with red beans to make it easy. I used it on site. 4. The final awakening can be put in the oven. Put in a bowl of water and ferment at 45 degrees.