Japanese bean paste buns

Pour all ingredients, except butter, into a bowl and knead the dough. You can also use a bread machine to knead it into a smooth dough, then add butter and knead until it is fully expanded.

After kneading into a smooth dough, add butter and continue kneading.

After being beaten and rubbed, there is a glove film as thin as cicada wings. In fact, making bread by hand is also very interesting, and it is also wonderful to feel the changes in the dough during kneading.

Cover the kneaded dough with plastic wrap and let it rise until it doubles in size. If you poke a hole in flour with your finger and it doesn't shrink back, it means it's ready.

Then divide the dough evenly into 7 pieces, deflate the dough and knead it into a round shape, cover with plastic wrap and let it rise for 20 minutes. You should feel that the dough has expanded slightly.

When frying, roll in the bean paste filling. You can add as much or as little as you like, I like 35 grams each.

Flatten the risen dough with the palm of your hand. The edges can be thinner, and the bean paste filling is placed in the middle.

Pick up the four sides and pinch them tightly, then pick up the four corners and pinch them tightly.

This is what the kneaded bread looks like.

Place the bottom side down in the baking pan and make all the dough in sequence.

Place it in the oven for the second rise. During the second rise, you can add a bowl of hot water to the oven to meet the humidity requirements.

Take out the risen bread and preheat the oven to 190 degrees. Spray some water on the surface of the bread and sprinkle with sesame seeds.

Cover the bread with a piece of parchment paper and lightly press it twice with another baking pan.

Put them into the preheated oven together at 190 degrees for 20 minutes.

After the bread is baked, both sides are browned, crispy, and soft. It is especially delicious!

Isn’t it beautiful! Try it now!

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