Red bean paste bread - blooming like flowers

Overview

The fancy bread looks very beautiful, like a blooming flower, which makes me feel very good. I have made many different styles of bread with this recipe, including toast; I think the bread made with this recipe is very soft and fragrant, and the bread is still soft even after being stored for 2-3 days, so I use this recipe every time I make bread. After this bread has been baked for a few hours, the surface of the bread will not wrinkle like the surface of toast. When you eat it the next day, the surface of the bread will still be fluffy and not wrinkled after being heated, so it looks particularly good when taking pictures. I especially like the sprinkle of coarse sugar on the bread, it tastes really delicious. As for the red bean paste filling, I also made it myself using the jam mode of the bread machine. The sweetness of the filling can be controlled so that it doesn’t taste too greasy. Moreover, instead of lard, camellia oil is used for a smooth taste. If you like, you can change the red bean paste filling to meat floss, purple sweet potato and other fillings. The bread recipe can be changed from water to milk, but I personally think there is no difference in the taste between water and milk; the bread made by kneading the dough with water is very soft, while the bread made with milk will taste harder the next day. You can also replace the camellia oil with unsalted butter, and you can change some ingredients according to your personal taste.

Tags

• baking
• children
• bread
• afternoon tea
• dinner with friends
• cake flour
• camellia oil
• egg
• high gluten flour
• homemade red bean paste
• jaggery
• yeast
• fine sugar
• salt
• water

Ingredients

Steps

1. 1 Put the ingredients in order: water, eggs, camellia oil, high-gluten flour, low-gluten flour, fine sugar, salt, and yeast. Put the bread bucket into the bread machine and start the kneading mode for 15 minutes; after the first kneading, start the second kneading mode for 20 minutes; after the second kneading, start fermentation and ferment the dough until it is 2.5 times in size.

   

2. 2 Prepare homemade red bean paste, knead each red bean paste into 15 grams, 10 in total.

   

3. 3 Take out the fermented dough, knead it into a ball and let it rest for 15 minutes. Remember to cover it with plastic wrap.

   

4. 4 After 15 minutes, divide the dough into 10 small pieces of 14 grams each. Knead into a round shape until the surface is smooth, cover with plastic wrap and let rest for 10 minutes.

   

5. 5 After 10 minutes, roll out a small piece of dough to a thickness of 1CM.

   

6. 6 Add red bean paste.

   

7. 7 Wrap the dough and pinch tightly, with the seam facing down.

   

8. 8 After all the dough is made, place it into a 9-inch round mold with the seam facing down. The rest of the dough can be placed on the baking sheet to ferment; extra space must be reserved and placed in the oven for a second fermentation until it is 1.5 times in size.

   

9. 9 After the dough has risen for 45 minutes, take it out of the oven and preheat the oven to 175 degrees.

   

10. 10 Brush the surface of the dough with a layer of camellia oil, salad oil or egg wash.

    

11. 11 Finish with a sprinkle of jaggery.

    

12. 12 After the bread is baked, take it out of the oven immediately and put it on the grill to cool. After drying, put it in a fresh-keeping bag or a fresh-keeping box and seal it for storage.