Japanese red bean buns
Overview
Don’t Japanese red bean buns look like bread? It's more like a sesame seed cake, haha. In fact, it's just bread. It's a very popular sweet bread. It has a soft and fluffy texture, is fragrant and sweet, and is delicious. It is good for breakfast or afternoon tea. Take a bite and the red bean filling inside is a favorite among female friends.
Tags
Ingredients
Steps
-
Prepare the required ingredients and weigh them accurately one by one.
-
Using the post-oil method, put the remaining ingredients except butter into a mixer and knead the dough. After forming a ball, add the softened butter at room temperature and knead the dough together until a large thin film can be pulled out.
-
Ferment until it doubles in size. Use your fingers to poke a hole in the middle of the fermented dough. If it does not shrink or collapse, it means it is fermented.
-
Take out the dough and deflate it, then divide it into 7 equal parts, and divide the red bean filling into 7 parts.
-
Roll the dough into a ball and let it rest for 10 minutes. Take out a piece of dough and wrap it with an appropriate amount of red bean filling.
-
Place it on a baking sheet with the seam side down like a bun. If the baking sheet is not non-stick, don’t forget to line it with a piece of parchment paper.
-
Take another piece of clean oil paper, cover the top of the bread, press it gently with another baking pan to make it flat, and then ferment it again.
-
The volume of the dough after secondary fermentation will increase to twice the original size. At this time, you can spray a small amount of water on it and sprinkle a little sesame seeds to decorate it. Of course, you can also do nothing.
-
Preheat the oven, use upper and lower heat, and bake the middle rack at 190 degrees for about 18 minutes. Do not remove the parchment paper and baking sheet while baking.
