How to make super soft Japanese red bean bread

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  • Super soft How to make Japanese red bean bread: 1

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    First make the dough. Add dry ingredients such as high-gluten flour, milk powder, fine sugar and high-sugar-tolerant yeast to the kneading tank of a chef's machine and stir evenly. Then add eggs, water and other wet ingredients. Knead the ingredients.

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    First knead until a large film can be pulled out, then add softened butter and salt and continue kneading until a large piece of glove film can be pulled out.

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    Take out the dough and round it up for the first fermentation. I use a Cass yogurt machine for fermentation. Remove the yogurt cup holder and yogurt cup, add a small amount of warm water, and put it into the container. For the dough container, choose a temperature of 37 degrees. It only takes half an hour for the dough to ferment until it doubles in size.

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    Knead the fermented dough briefly, remove large air bubbles, divide it into 24 equal parts, and roll into balls. Pay attention to covering the dough with plastic wrap throughout to avoid dry skin.

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    Take a piece of dough, flatten it out and roll it out thinly. Wrap it with 20 grams of red bean paste filling. Pinch it tightly and put the bean paste filling downward. Method: Press 300 grams of red beans in an electric pressure cooker until soft. , put it into a wall-breaking machine and puree it, pour it into a non-stick pan, add 90 grams of sugar and 40 grams of water, stir-fry over low heat until it is slightly dry, add 130 grams of corn oil in four times, stir-fry over low heat until dry. Can.

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    Place the wrapped bread base into the baking pan, leaving a gap for secondary fermentation until it rises to 1.5 times in size.

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    Spray water on the surface, dip your fingers in water and stick black sesame seeds in the center of the bread.

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    Spread oiled paper on the top, place a heavy baking tray, you can put a baking bowl on the baking tray to increase the weight, preheat the oven to 170 degrees, middle layer, bake for 20 minutes.

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    Take the shaker out of the oven and place it on a wire rack to cool. It is super soft and brushed. It can be stored in a sealed container and can be frozen. Avoid refrigeration. It can be restored by microwave or re-baking in a few minutes after warming up. Soft texture.

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    The soft bread body is paired with the homemade bean paste filling. It is really delicious. The size is relatively small and just right. You will not be afraid of high calories if you eat one.