Red bean bread

Red bean bread

Introduction:

"I usually like to eat red bean bread, but I don't feel at ease when I buy it outside. So I learned to study it at home. I made it for the first time. Although it's not as soft as the one sold outside, it still has a different taste."

Production steps:

Step 1: prepare red bean stuffing. This is made of my fourth aunt's organic red beans. It's very healthy

Step 2: knead the ingredients other than butter into a dough, then add butter to mix and knead until a slightly transparent film can be pulled out. Ferment the dough to twice the size. This is the picture

Step 3: exhaust the fermented dough, divide it into one 180 gram LARGE dough and four smaller equal weight dough, cover with plastic film and relax for 15 minutes. The small dough is flattened into a circle, wrapped in bean paste stuffing, and squeezed tightly. Roll the dough into an oval shape.

Step 4: cut several paths on the surface with a sharp knife (only the surface layer)

Step 5: turn the dough upside down and roll it up. Bend both ends into a circle

Step 6: put it into the baking tray for secondary fermentation. Brush the fermented dough with egg liquid.

Materials required:

Flour: right amount

Milk powder: right amount

Yeast: right amount

Eggs: right amount

Water: moderate

Butter: moderate

Red bean stuffing: right amount

Sugar: right amount

Salt: right amount

Note: when baking, carefully observe the surface, do not burn

Production difficulty: ordinary

Process: Baking

Production time: half an hour

Taste: sweet