Japanese red bean buns
Overview
The super popular Japanese red bean bread, which is flat and round in shape, is super cute. When you take a bite, the bean paste mixed with sweet red bean paste is super soft. Isn’t this our red bean pancake? Hehe~
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Ingredients
Steps
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Place all ingredients in a mixing bowl except butter
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Start the chef's machine and knead to the expansion stage, add butter
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Knead again to the complete stage and test whether the dough can be pulled out into a thin hand mask that is not easy to break
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Shape the dough and place it in a warm place to ferment
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Ferment until doubled in size
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Take out the deflated dough and divide it into 10 or 11 equal parts. Cover with plastic wrap and let rest for 15 minutes
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Take a small piece of dough (about 50g), flatten it out and wrap it with the pre-kneaded bean paste filling (30g)
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Wrap the buns in the same way as a bun and pinch the edges tightly
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Press the edge down slightly, wrap the entire dough and place it in a warm and humid place for secondary fermentation
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Second fermentation is enough to 1.5 times the size, spray a little water on the surface
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Stick some sesame seeds in the middle and preheat the oven to 180 degrees
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Spread a layer of clean oil paper
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Place a baking sheet on top and press it gently twice, then put them into the preheated oven at 160 degrees and bake on the middle shelf for 20 minutes (adjust according to the temperature of your own oven)
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Out of the oven
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Finished product pictures
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Finished product pictures
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Finished product pictures
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Finished product pictures