Red bean bread

Overview

I usually like to eat red bean bread, but I always feel uneasy about buying it from outside, so I learned to study it at home. The first time I made it, although it was not as soft and soft as the bread sold outside, it still had a different taste.

Tags

• baking
• butter
• egg
• flour
• milk powder
• red bean paste
• white sugar
• yeast
• salt
• water

Ingredients

Steps

1. 1 Prepare red bean filling. I made this with organic red beans from my fourth aunt’s house. It’s very healthy

   

2. 2 Knead the ingredients except butter into a dough, then add butter, mix, and knead until a slightly transparent film forms. Let the dough rise until doubled in size. This is the picture I posted

   

3. 3 Deflate the fermented dough, divide it into 1 large dough of about 180 grams and 4 slightly smaller doughs of equal weight, cover with plastic wrap and rest for 15 minutes. Flatten the small dough into a round shape, wrap it with bean paste filling, and pinch to seal. Flatten the stuffed dough into an oval shape.

   

4. 4 Use a sharp knife to score several lines on the surface (only scratch the surface layer)

   

5. 5 Turn the dough over and roll it up, bending both ends into a round shape

   

6. 6 Place into baking pan for secondary fermentation. Brush the fermented dough with a layer of egg wash.