Red bean roll

Red bean roll

Overview

Improve the Hanamaki so that it won’t be as thick as the red cornbread.

Tags

Ingredients

Steps

  1. Add yeast powder to the flour, knead it into a dough with warm water, and ferment at room temperature for 1 hour until doubled in size.

    Red bean roll step 1

  2. Let the dough rise and knead for a while.

    Red bean roll step 2

  3. Noodle cutting agent.

    Red bean roll step 3

  4. Roll the dough into a rectangular shape.

    Red bean roll step 4

  5. Spread the red bean paste on the dough.

    Red bean roll step 5

  6. Roll up the dough, usually fold it three times, fold the two ends once, and press the fold to seal.

    Red bean roll step 6

  7. Wake up for a while.

    Red bean roll step 7

  8. Add water to the steamer and place the awakened red bean paste rolls. Turn on the heat and steam for fifteen minutes. Turn off the heat and do not lift the lid immediately. Wait for one minute to lift the lid and it is ready to serve.

    Red bean roll step 8