How to make red bean paste buns

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  1. Put all the bread ingredients except yeast and butter into the bread bucket, and put the sugar and salt diagonally.Remove the butter in advance and soften it.

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  2.Start any bread program to form a ball of materials.Turn off the bread machine and let the dough rest for 30 minutes.Cover in winter, cover with plastic wrap and refrigerate in summer.

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  3.Sprinkle in yeast powder, turn on the kneading button, knead for 30 minutes, then add to soften After adding butter, continue kneading for 30 minutes.

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  4.Take a small amount of dough and gently stretch it out until the dough becomes filmy..

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  5. Form the kneaded dough into a ball, put it into a basin, and cover it to keep it fresh Membrane until doubled in size.

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  6. Take out the dough and deflate it gently, divide it into nine equal parts and roll it into Shape into a ball, cover with plastic wrap and rest for 15 minutes.Prepare 9 more portions of red bean paste, 25 grams each, and shape into balls for later use.

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  7.Take a piece of dough, press it lightly, roll it into a round shape, and tap out the air bubbles on the edges.

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  8.Turn over and top with red bean paste.

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  9. Like a steamed bun, pinch the seal tightly.Be sure to pinch it tightly.

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  10. Shape it slightly, put it into the baking pan with the seam facing down, and do it in sequence For the other eight, there should be gaps between the doughs.

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  11.Put the prepared bread embryo into the oven for secondary fermentation.When doubled in size, take it out, brush with egg wash and sprinkle with black sesame seeds.At the same time, preheat the oven to 150 degrees.

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  12.Put the bread into the preheated oven and bake for about 15 minutes.

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  13.When the surface of the bread turns a beautiful golden color, take it out and place it on the grill cool down.

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  14. When the bread is cooled to slightly hot, place it in a plastic bag and seal it for storage.