How to make bean paste bread

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  1.Prepare all the materials

• 2.Except for butter, put all the other ingredients into the dough bucket.Put the liquid first, then the sugar and salt diagonally.Finally, put the flour.Make a hole in the middle of the flour and add the yeast

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  3. Directly put the mixer into the mixer and knead the noodles.First turn on the slow speed and knead the noodles for a minute or two before turning it to the slow speed.Knead the dough quickly in the third gear until the machine stops automatically (a total of 15 minutes) and then continue to knead the dough in the third gear until the machine stops automatically.Knead the dough twice for a total of 30 minutes

• 4.Add butter and continue to knead the dough in the third gear.Follow the same steps as above and knead the dough twice for a total of 30 minutes
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  5.Knead the dough for a total of 4 times (one hour) until it is fully expanded to form a glove film

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  6.Cover with plastic wrap and let ferment in a warm place until 2-2.5 times in size

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  7. Dip your fingers in flour and poke a small hole in the dough.If it does not shrink or rebound, it means the fermentation is successful

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  8.Put it back into the mixer and knead for a few minutes, which is equivalent to deflating the dough

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  9.Take out the dough and divide it into equal portions

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  10. Take a small amount and knead it into a round shape with a rolling pin

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  11.Put bean paste in the middle

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  12.Pinch and close the mouth, round it and then close it with the mouth facing down



13.Press evenly and gently with your hands

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  14.Use a rolling pin to gently roll it into an oval shape

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  15. Gently cut a few cuts on the surface with your hands.Do not cut too hard.Just cut off the top layer of dough

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  16.Put the uncut side up, and then roll it up slowly

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  17.Roll into a tube

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  18. Gently pinch both ends with your hands, do not pinch too tightly.That way it will be in the shape of a flower (if you want to make a wreath, pinch it tightly to avoid swelling during the second fermentation)

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  19.Make all the red bean paste bread in sequence

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  20. Secondary fermentation to the original two Double in size (the bread will have risen into a semi-circular shape at this time), brush the surface with egg wash, and preheat the oven to 150 degrees with upper and lower heat

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  21.Put in the preheated oven, heat up and down to 150 degrees, and set the middle rack for 20 minutes

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  22.Let cool and serve immediately

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  23.Finished Picture