Japanese red bean bread

Japanese red bean bread

Overview

Wang Sen World Famous Chef Academy Japanese Red Bean Bread Total weight 1450g Each 180g can make 8 pieces

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Ingredients

Steps

  1. Stir the dry ingredients and wet ingredients until the surface is smooth and elastic. Add butter and stir until the dough can pull out the mask.

    Japanese red bean bread step 1

  2. Take out half of the dough and mix with chopped walnuts and red beans evenly.

    Japanese red bean bread step 2

  3. Ferment at room temperature for 40 minutes.

    Japanese red bean bread step 3

  4. Divide the dough with nuts into 100 grams, and divide the basic dough into 80 grams, roll into a round shape and rest for 20 minutes.

    Japanese red bean bread step 4

  5. Open the basic dough rod into a round shape.

    Japanese red bean bread step 5

  6. Place nut dough on top.

    Japanese red bean bread step 6

  7. Press the middle with your left hand and fold with your right hand. (As shown in the picture)

    Japanese red bean bread step 7

  8. Every fold must be balanced. (As shown in the picture)

    Japanese red bean bread step 8

  9. The last fold of the interface tightens.

    Japanese red bean bread step 9

  10. Ferment for 45 minutes at a temperature of 30°C and a humidity of 75%.

    Japanese red bean bread step 10

  11. After fermentation is complete, sprinkle rye flour on the surface.

    Japanese red bean bread step 11

  12. Bake with oven temperature of 200℃ for 35 minutes and 200℃ for 35 minutes.

    Japanese red bean bread step 12