Red bean paste bread
Overview
My family likes to eat bread with bean paste filling, so I usually boil more bean paste and freeze it in the refrigerator. It is convenient when making it. When making bread, the bean paste filling can be fried without oil.
Tags
Ingredients
Steps
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Put all the ingredients except yeast and bean paste into a bread machine and knead it into a smooth dough. Let it rest for about 15 minutes. Add the yeast and press a kneading program to almost form a thin film.
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Ferment until it has doubled in size. Use your finger to poke a hole and it will not shrink or collapse. If it shrinks, it means the fermentation time is not enough. If the dough collapses and leaks, it means it has been fermented too much.
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Take out the fermented dough, deflate it and divide it into 6 parts, roll into balls and rest for 15 minutes.
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Press and deflate each piece into a round cake shape, wrap in 20 grams of bean paste, and pinch the edges tightly.
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Flatten each filled bun with seam side down.
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Use a round mold to lightly make an impression in the middle of the bread.
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You can also cut it into equal parts with a dough cutter without pressing this mark. People with obsessive-compulsive disorder should still press it and cut it into symmetrical parts.
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Use a dough cutter to cut into rice shapes, that is, 4 knives on each diagonal corner.
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Place on a baking sheet and cover with plastic wrap to ferment until 1.5 times in size. Brush the surface with egg wash with a brush.
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Dip one end of the rolling pin in water and add black sesame seeds.
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Then press lightly into the center of the bread.
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The middle rack of the oven is 180 degrees for about 15 minutes.
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Creamy and very soft.
