Red bean paste ring bread

Overview

Red bean paste bread is a very common type of bread in bakeries. When my daughter was a child, she would buy red bean paste bread when she entered a bakery. After she started baking, she learned to make bread. Red bean paste bread has also become one of the common breads in my family, but the shape changes from time to time.

Tags

• baking
• children
• bread
• afternoon tea
• butter
• dry yeast powder
• high gluten flour
• milk powder
• red bean paste
• whole egg liquid
• fine sugar
• salt
• water

Ingredients

Steps

1. 1 Stir all dough ingredients except butter until smooth, add butter and stir until film-like, cover the dough with plastic wrap and place at room temperature for basic fermentation.

   

2. 2 Let the dough rise until it doubles in size.

   

3. 3 Divide the fermented dough into 64g small pieces, roll into balls, cover with plastic wrap and rest for 15 minutes.

   

4. 4 While the dough is resting, divide the bean paste filling into 30g pieces.

   

5. 5 Pat the loosened small dough with the palm of your hand (smooth side down) to let the air out of the dough, wrap in 30 grams of red bean paste, and tighten the seal.

   

6. 6 Flatten the wrapped buns with your palms and roll them into an oval shape with a rolling pin.

   

7. 7 Make dozens of cuts on the surface of the bread without cutting.

   

8. 8 Turn over and roll up from one side into a long strip.

   

9. 9 Place the bean paste stripes facing up, form a ring, and arrange them neatly on the baking sheet.

   

10. 10 Place it at room temperature for final fermentation until it is approximately doubled in size. Brush the bread surface with egg wash.

    

11. 11 Preheat the oven in advance, place the baking sheet in the middle of the oven, turn the heat up and down, and bake at 180 degrees for 18 minutes.

    

12. 12 When baking, adjust the time according to the temperature of the oven.