Ingredients
Bread flour ( 500g ) | Sugar ( 50g ) |
Salt ( 2 grams ) | Yeast ( 3 grams ) |
Warm water (noodles) ( 255 grams ) | Red bean paste ( 80g ) |
Powdered sugar ( 20g ) | |
Egg liquid ( 25g ) |
How to make red bean paste bread
1.Put bread in a basin powder, leaving a little foundation powder.Place salt and sugar diagonally and mix well.
2. Dissolve the yeast with warm water.
3. Slowly pour the yeast water and warm water into the flour and stir into flocculent lumps.
4. Knead the dough into a smooth dough and form a rough film.
5. Roll into a round shape, place in a basin, cover with cloth, and leave in a warm place to ferment.
6.Cook red bean paste.Put red beans and 5 times the amount of water in a pressure cooker, turn to low heat and simmer for 15 minutes.
7. The dough is fermented to double in size.Dip the flour in with your hands and knead the holes without rebounding.The fermentation is complete..
8.Exhaust, relax, roll into a ball, and let stand for 20 minutes.
9. Divide into 9 small doughs of about 86 grams.
10.Take a small dough and roll it into a round shape first and gradually lengthen it.
11. Stretch it to the length you want, and press it flat in the middle.
12. When all is done, place it on a baking sheet lined with absorbent paper and place it in the oven at 35 degrees Secondary fermentation.
13. When fermentation is halfway through, prepare egg liquid and powdered sugar.
14. Take it out after fermentation and brush it evenly with egg liquid.Preheat the oven to 180 degrees for 10 minutes.
15. Use a bag cutting knife to cut the bread embryo in the middle, keeping the integrity of both ends.Add red bean paste in the middle and sprinkle powdered sugar on top of the red bean paste.
16. Bake in the oven at 180 degrees for 40 minutes.When baking, if you are satisfied with the color, cover it with tin foil and bake.
17. Brushing is not bad, just make a rough film.
18. Finished product picture.
Tips
The ratio of flour to water is basically 2:1, not too far off.The oven temperature should be controlled according to your actual situation.
The red bean paste does not need to be too bad, keep the particles plump and round.
The bread cutting knife must be a special sharp bread cutting knife.Otherwise, the appearance will be secondary to poor cutting, and too much force will damage the surface and inside of the fermented dough.Don't use too much force when cutting.Hold the farthest end of the cutting knife to cut the bag.
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