Milk red bean bread
Overview
Red beans, not honey red beans. The honey red beans have been gone for a long time. I don’t want to buy them or make them because they are too sweet. However, this bread uses honey red beans. In fact, honey red beans can also be turned into raisins, cranberries, walnuts, sesame seeds, and peanuts. . . . Anything is fine. However, it cannot be called milk red bean bread. It can still be called red bean bread, but it doesn’t use honeyed red beans. The red beans are boiled until they are crispy but not rotten. The rice has the sweetness of sugar and only the original taste of the red beans. Put it in when the bread machine beeps, and then wait for this non-sweet red bean bread to come out of the oven. it turns out. . . . Head shot? Although the bread machine has different bread programs, I never took it seriously, always thinking that the bread produced by the bread machine is not much different. However, this time, as soon as the Japanese-style milk red bean bread comes into your mouth, you can feel that it is obviously different from the bread made by the previous European-style bread process. The milk red bean bread is obviously much softer and moister than the previous bread. I finally realized that the names of those different programs were more than just names.
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Ingredients
Steps
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Materials
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Pour the milk and eggs into the bread bucket
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Add butter, salt, sugar
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Pour in the flour and make a pit on the surface
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Fill in yeast
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Put the bread bucket into the bread machine and lock it
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Select menu 2, Japanese style bread program
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Set respectively low weight and dark burnt color
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Start
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When the bread machine beeps, pour in the red beans
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When the bread machine enters the late stage of fermentation and is about to bake, brush the surface with egg wash
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When the baking process is finished, remove the lid
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Take out the bread bucket
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Pour out the bread and let cool
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Take out the mixing blade
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Slice and eat
