Red bean paste roll (one fermentation)

Red bean paste roll (one fermentation)

Overview

This red bean paste roll uses one-time fermentation, which is simple to operate, saves time and effort, is nutritious and delicious, and is suitable for all ages.

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Ingredients

Steps

  1. Mix flour, yeast, and warm water and knead into a smooth dough.

    Red bean paste roll (one fermentation) step 1

  2. No need to ferment, just roll the dough into a large long piece and spread a layer of red bean paste filling.

    Red bean paste roll (one fermentation) step 2

  3. Roll it up, cut it every 2 fingers wide, do not cut it, use the back of the knife or chopsticks to press between the cuts, and use your hands to push the two sides of the roll inward along the long side to make it more three-dimensional and beautiful.

    Red bean paste roll (one fermentation) step 3

  4. Cut into sections according to the size of the steamer, place in the steamer, and ferment at room temperature until 1.5 times the size (today the room temperature is 30°C, it will take 45 minutes).

    Red bean paste roll (one fermentation) step 4

  5. Bring the water to a boil over high heat, steam over medium heat for 17 minutes (adjust the steaming time according to the size and thickness of the Hanaki), simmer for 3-5 minutes before uncovering the pot.

    Red bean paste roll (one fermentation) step 5

  6. Cut into small pieces. The skin is smooth, fluffy and soft, nutritious and delicious.

    Red bean paste roll (one fermentation) step 6