Milky matcha red bean buns (hand-kneaded version)
Overview
After seeing an article about a girl starting a business and opening a European bread shop, I was inspired to improvise this bread that combines Japanese and European styles. (The material ratio, baking temperature and time of the following recipes refer to Wang Guangguangguang’s recipe on the XX sensitive word APP)
Tags
Ingredients
Steps
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Soak the red beans thoroughly, usually overnight.
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Add appropriate amount of water, rock sugar and salt and cook the red beans together.
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After the red beans are cooked until soft, add the cream cheese and fresh cream and puree them with a mixer/stick.
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Then fry the red bean paste until it is slightly dry, then let it cool.
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After cooling, roll into 7 balls of about 50 grams.
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Then let's work on the dough. Soak the yeast in warm water and pour it into the mixed powder.
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Use chopsticks to stir evenly, then cover and let rest for 30 minutes to allow the dough to completely absorb the water.
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After taking out the dough, knead it for 25-30 minutes until finger membranes appear on the dough.
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After kneading into a piece of dough, cover with a bowl/plastic wrap and ferment for 30 minutes, until doubled in size.
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When a hole is made in the dough and the dough recovers very slowly, it means the dough has risen successfully.
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Knead the same dough into 7 pieces, each weighing about 50 grams, and then roll it into a thin crust.
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Wrap the red bean filling.
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Invert onto baking sheet and let rise twice, about 30 minutes.
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After proofing, sprinkle a layer of water on the dough and sprinkle a few sesame seeds in the middle.
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Then cover it with another piece of silicone film/butter paper.
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Then press it with another baking pan, put it in a preheated oven at 200C/385F, and bake at 190C/375F for 18 minutes.
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Remove quickly and transfer to a rack to cool.
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Finally, let us taste the soft and fluffy red bean buns through the screen.
