Red bean paste bread
By VicentaLakin
Recipe Recommendations
- high-gluten flour 150 grams
- low-gluten flour 15 grams
- fine sugar 18 grams
- salt 2 grams
- dry yeast 2 grams
- milk powder 12 grams
- eggs 20 grams
- water 100 grams
- butter 12 grams
- white sesame appropriate amount
- Jingri red bean paste stuffing 150 grams
- sweetening
- baking
- several hours
- ordinary
Steps for Red bean paste bread
1
Weigh high-gluten flour, low-gluten flour, fine sugar, salt, milk powder, and eggs separately, place them in a mixing basin of a mixer, mix well, add yeast water mixed with warm water, stir slowly for 2 minutes, and stir quickly until gluten is produced. (Note that the yeast is not put together with sugar and salt to prevent the yeast from being dehydrated and ineffective)
2
Add the softened butter, stir slowly, and stir quickly until the dough is smooth and clear.
3
Cover the beaten dough with plastic wrap and place in a warm place to wake up.
4
Wake up to twice as large.
5
Sprinkle high-gluten flour on the chopping board, take out the awakened dough, and divide it into 6 portions, each 50-gram dough, round, cover with plastic wrap, and relax for 10 minutes.
6
Take a 50-gram dough and flatten it by hand, roll it round with an exhausted rolling pin, turn it over and wrap it with 25 grams of red bean paste filling.
7
Place the wrapped red bean paste dough with closed lips and place it on a baking sheet, cover with plastic wrap, and ferment for 15 minutes.
8
Gently press the dough with your hands into a round cake shape, cut eight openings evenly at the edge of the dough, cover with plastic wrap, and continue to ferment for 10 minutes.
9
Brush evenly with a layer of egg liquid on the surface of the red bean paste bread.
10
Dip the head of a rolling pin with water, then dip it with white sesame seeds and press it in the center of the red bean paste bread.
11
Prepared red bean paste bread base.
12
Place it in a preheated oven at 190 degrees, heat high and low, and bake for 15 minutes.