Bean Paste Twisted Bread

Overview

I made a large pot of red bean paste and kept it in the refrigerator. I usually use it when making bread or egg yolk cakes. It is much more convenient to defrost it directly than boil red beans and make bean paste and stir-fry it. But sometimes I worry about having too much stuff in the refrigerator and always want to get rid of it as soon as possible, so I started making bean paste bread as soon as the weather cleared. The bread is made with whipped butter, so the whole thing is very fragrant and soft. Plus, with the twisted shape, you can eat bean paste in every bite. It feels happy!

Tags

• baking
• children
• breakfast
• bread flour
• coconut
• cream
• egg
• white sugar
• yeast powder
• bean paste
• salt

Ingredients

Steps

1. 1 Prepare the required materials (the cream has been whipped to a pulp, and is frozen. Thaw it directly when you use it)

   

2. 2 Put the eggs, butter, sugar and salt into the bottom of the bread bucket

   

3. 3 Add bread flour and yeast powder

   

4. 4 Start the bread machine to automatically make bread menu

   

5. 5 Until the dough is kneaded and fermented for the first time, end the bread program

   

6. 6 Take out the dough, deflate it, divide it into four parts and let it rest for ten minutes

   

7. 7 Take a portion and roll it into a rectangular shape, spread it with bean paste

   

8. 8 Roll it up with the seam facing down

   

9. 9 Cut vertically from the middle (leaving one end uncut), then stagger and twist them into shapes

   

10. 10 Make four in turn and place them on the baking sheet

    

11. 11 Ferment for the second time until doubled in size, brush with egg wash and sprinkle with coconut grated

    

12. 12 Place in the middle rack of the oven at 180 degrees for 20 minutes and bake

    

13. 13 Let it cool before eating. The texture is super soft, fragrant and sweet. My son loves it.