Flower bean paste bread
Overview
The charm of baking lies in change, especially bread. Watching an inconspicuous piece of dough slowly change in your own hands, from an ordinary piece of dough to being baked in the oven after fermentation and shaping. The moment you open the oven and see the bread you made freshly baked, you will feel that all the efforts are worth it. Coupled with the praise from family and friends, life has become colorful and enjoyable!
Tags
Ingredients
Steps
-
Put the weighed ingredients, except butter, into the bread machine, start the dough function, and knead the dough for 20 minutes
-
For the post-oil method, add melted butter at room temperature and knead for another 20 minutes
-
Knead the dough until it is completely kneaded (the dough can pull out a thin film), and the dough is ready
-
Then start the fermentation function and let it ferment for about 30 minutes. If you insert your fingers into the dough, it will be fermented without shrinking
-
Take out the risen dough, divide it into 30g small dough portions, roll into balls, cover with plastic wrap, and rest for 10 minutes
-
Take a piece of dough and flatten it with your hands. Use a rolling pin to deflate the dough and roll it into a round shape
-
Flip and wrap in about 15g of red bean paste filling
-
Use a rolling pin to gently press the dough into a round cake
-
Use scissors to cut out five even openings on the edge of the dough and continue to ferment for 15 minutes
-
Brush the surface of the red bean paste bread dough evenly with a layer of egg wash
-
Dip the head of the rolling pin in water and then dip it in black sesame seeds and press it into the center of the red bean paste bread dough. Place it in a preheated 180-degree oven and bake on the second to last layer for 12 minutes
