Hello everyone, this is Qiong
Today I will share with you the red bean paste bread I made
This bread is not baked in a pot or an electric baking pan
It’s baked in the oven, the skin is very soft
It is wrapped in red bean paste with a strong milk flavor
Let's make red bean paste first, I use this kind of red bean
This kind of beans can also be made into honey red beans
Pour 200g red beans into the bowl, add some water, and let it soak overnight
This way the soaked beans will have a shorter cooking time the next day
This is the beans that have been soaked overnight. The volume is obviously doubled
We can cook it now
The water for soaking red beans cannot be used, so prepare a pot of water
Put the soaked red beans into the pot
Put the lid on, turn on high heat, and boil it first
Then turn to low heat and cook slowly
Slowly simmer the water in the pot with a small fire, at this time the beans are almost cooked
You can try it first
Crush it with your fingers, indicating that the red beans are cooked
If you can’t pinch, add some more water
Simmer on low heat until cooked
Now we add sugar, butter and cream to the cooked red beans
Either light cream or heavy cream can be okay, mainly to increase its milk flavor
Heat up on a low heat and stir continuously with a shovel
Just fry the water inside a little bit.
Stir fry until it forms a dough, and it will dry out when it cools down later
Remove the pot from the heat to cool, or put the red bean paste on the plate to cool faster
After cooling, you can get 500g of red bean paste
Take about 50g of red bean paste and squeeze it round in your hand
It’s more convenient for the bread
Put the prepared bean paste on a plate and cover with plastic wrap to prevent it from drying
Now let’s make the dough. This is some ingredients needed for the dough
Add all ingredients except butter to the kneading bowl
Turn the kitchen machine on low speed to knead dough, and then increase the speed to knead a rough film
This is a medium-to-soft dough, the moisture of the dough is not particularly large
It's enough to pull out this thick film, now add butter that has softened at room temperature
Start the kitchen machine at low speed to knead the butter into the dough, and then increase the speed to knead a uniform film
After kneading the dough, arrange it and put it in the basin
Cover with plastic wrap and leave it in a warm place to ferment for about 1 hour to twice its size
If the temperature at home is low, it can be fermented in the oven so that the fermentation time is shorter
About an hour later
Use your fingers to pinch a hole, the dough will not rebound but will be fermented
Now move the dough to the chopping board and tap it to expel the air inside
Then divide the dough equally into 8 portions, each about 56-58g
After dividing it, take out a small dough and round it a bit
And then twist it into a ball
After kneading, cover with plastic wrap and let the dough rest for 15 minutes
Take out the first dough after 15 minutes
Put it on the chopping board, press it and let it out
Then use a rolling pin to roll it up
After rolling it out, put on the red bean paste made before
Wrap it up with your hand
This way the bag is tighter and there is no hollow inside
After wrapping, put it on a baking tray lined with baking paper and let it undergo a second proofing
Probably wake up for 1 hour to 1.5 times the size
At this time, brush a little water on the top
Dip a section of the rolling pin with water, dip some black sesame seeds, and place it on the top of the bread
Cover with a piece of parchment paper and press a baking sheet
You can squash the dough a little bit and put it in the preheated oven
Bake at 175°C (355°F) for 18 minutes
After baking, remove the baking tray and baking paper, and place on a cooling rack to cool
The freshly baked red bean cake looks very soft and full
It is very delicious even after letting cool the next day
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I’m Qiong, see you next time