There are 12 steps to making red bean paste bread

Speaking of bean paste bread, I believe everyone is familiar with it. Many people have eaten bean paste bread for breakfast, but when it comes to how to make bean paste bread, I believe most people don’t know much about it. Let’s take a closer look at the specific methods of making bean paste bread!

Materials

Main ingredient: 320 grams of high-gluten flour

Supplementary materials: 15g milk powder, appropriate amount of red bean paste, 5g yeast (dry), 30g eggs

Seasoning: 1/2 teaspoon salt, 130 grams water, 25 grams butter, 40 grams sugar

How to make fancy red bean paste bread

1. Knead the ingredients except butter into dough, then add butter and mix, knead until a slightly transparent film can be pulled out.

2. Ferment the dough until it is 2-2.5 times larger.

3. Exhaust 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 relax for 15 minutes

4. Flatten the dough into a round shape

5. Wrap the red bean paste filling (for instructions, please click: Homemade red bean paste), and pinch the top to seal.

6. Flatten the dough with the filling into an oval shape and cut several lines on the surface with a sharp knife (only cut the surface layer)

7. Turn the dough over and roll it up, bending the two ends into a circle

8. Pinch the seam

9. Arrange in baking tray

10. Perform secondary fermentation

11. Brush a layer of egg liquid on the fermented dough

12. Preheat the oven to 180 degrees and bake for about 20 minutes

Precautions

1. It is best to leave the bread for two hours after it is out of the oven before eating it. Freshness is the basic element of good bread. Freshly baked bread smells good, which is the aroma of butter. The flavor of the bread itself can only be tasted after it has completely cooled.

2. The bread I made this time uses homemade fillings, which is a classic bread in the bakery. Last time when I made red bean paste filling, I saved some and froze it in the refrigerator. I took it out in advance, thawed it, and used it in bread. It tasted amazing. My mother actually commented that this was the most delicious bread I have ever made. It seems that bread with fillings is more popular.