How to make cocoa red bean bread

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  1.Put all the ingredients into the bread machine and turn on the quick dough function for 20 minutes and then repeat the function again for a total of 40 minutes of dough

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  2.Knead until the dough is smooth and finish kneading

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  3.Put it into a bowl, cover it with plastic wrap, put it next to the oven and put a plate of hot water for the first fermentation, which will take about an hour.

• 4.Take it out of the oven after doubled in size

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  5.Defense the dough and divide it into 4 equal portions, roll it into balls, cover it with plastic wrap and let it rise for 20 minutes

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  6. Roll the dough into a long tongue shape, turn it over and place it sideways.Wrap in the red bean filling and roll out the edges to make it easier to stick to and prevent it from exploding during baking

• 7.Wrap it from top to bottom into an olive shape
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  8. Place on the non-stick baking sheet one by one

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  9.Put in Place a baking pan of hot water under the oven and turn on the fermentation function for the second fermentation for about 40 minutes

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  10.After 40 minutes, the dough will double in size

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  11. Preheat the dough in the oven to 180 degrees Place in the middle layer and bake at 180 degrees for about 18 minutes.Cover with tin foil in the middle to prevent the upper part from getting too dark

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  12.After 18 minutes, the cocoa red bean bread will be baked.You can sift an appropriate amount of powdered sugar for decoration