Ingredients
Bread flour
330g
Egg liquid
35g
Milk
150g
Sugar
50g
Salt
3g
Yeast
4g
Butter
20g
Red bean paste
200g
How to make red bean paste bread
- Put the liquid first, then add everything except butter and bean paste, bury the yeast in the flour and keep it away from the salt. In the second gear of the chef machine, add butter and continue to knead the glove film during the expansion stage.
- After micro-plastic surgery, place in a container, cover with plastic wrap and ferment at room temperature until 2-2.5 times
- As shown above
- Divide the dough into 8 pieces, cover with plastic wrap and ferment at room temperature for 20 minutes. Divide the dough into 8 pieces, each piece is 25 grams of bean paste, and there are 8 pieces in total.
- Wrap the red bean paste in the dough like making dumplings, and pinch the top tightly.
- Roll into an oval shape with the seam facing upwards
- Use a sharp blade to cut four times, leaving the beginning and end intact.
- Pinch the two ends and stretch and twist them, as shown above, put them in the oven, 38 degrees, 85% humidity, one hour, the last fermentation
- After fermentation is complete, brush the surface with egg liquid and put it in a preheated oven at 180 degrees for 30 minutes
