How to make rock sugar red bean Japanese bread

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  1. Put all the main ingredients and auxiliary ingredients except rock sugar red bean filling into the cooking machine and select Take out the film with one click and knead it twice (in an air-conditioned room in summer)

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  2.Knead After fermentation, ferment until doubled in size, then deflate, divide into 16 small portions, rest for 10 minutes, set aside

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  3.During the first fermentation process, take the rock sugar red bean paste out of the refrigerator and defrost it, then shape it into 16 small red bean paste balls



4. Wrap the red bean paste balls into the dough balls, shape them well, and put them in the oven for a second time.When it doubles in size, brush the surface with egg wash, garnish with sesame seeds, and preheat the oven to 180 degrees

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  5. Bake at 180 for 20 minutes, and the beautiful red bean bread will be baked.Remember to put it into a bag and store it immediately when it is warm to your hands.You can eat it on the same day at room temperature.If you need to store it for a few days, freeze it

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  6.The cool red bun bread looks so tempting when cut into pieces.Take a bite and it is soft and sweet.~~

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  7. How come my fat-reducing nutritious breakfast is missing it? Love it so much!