Japanese red bean bread
| xiaozhong | High-gluten flour 600g |
| Honey 5 grams | High sugar resistant yeast 5 grams |
| Ice water 380g | Main dough |
| High-gluten flour 400g | High sugar resistant yeast 5 grams |
| Fine sugar 120 grams | Fine salt 10 grams |
| Milk powder 20 grams | Whole egg liquid 100g |
| Ice water Fine adjustment around 100g-120g | Softened butter 100g |
| Red bean filling Appropriate amount | Garnish with black sesame seeds A little |
Step 1
The seeds are punched out the night before. All you need to do is punch out a thick film, scrape it out and roll it into a round shape, put it into an empty box and refrigerate it overnight. The beaten dough is a little sticky. You can try to apply a little grease on your hands and pull the dough out into a round shape. Ice water must be used, or the fermentation speed is too fast or the rhythm is wrong. It is recommended that the refrigerator should be above 5 degrees. If it is below 5 degrees, the yeast will easily sleep. The fermentation will be less than 4 times the next day.
Step 2
The next day, cut the seeds into pieces and put all the ingredients except butter into a mixing bowl. The transparent ones in the picture are ice cubes. I got a lot of them, so I just used the small ice cubes (what you should use)
Step 3
After mixing at low speed until there is no dry powder, increase the mixing speed to half and beat until the dough is smooth and a thick film is formed. Add butter. Continue beating until it is fully expanded and comes out of the bowl.
Step 4
Scrape out the beaten dough and divide it into 50-60 grams. If the dough is too large and the oven is small, it will stick together and it will not look good.
Step 5
Roll it into a round shape and let it rest for fifteen minutes.
Step 6
If the dough is sticky, use a little hand flour
Step 7
Take out a piece of dough, with the smooth side facing up, and pat it to release the air, especially the edges, and try to pat out as many air bubbles as possible.
Step 8
Then, with the light side facing outward, wrap the bean paste
Step 9
When sealing, don't deliberately pinch many folds. Tips for operation - pay attention to the thickness of the dough. Don't make the bottom thicker, and don't make the front dough thinner, so that the bean paste will be uniform in thickness in the center.
Step 10
Wrap it all up, right side up, leaving gaps.
Step 11
Put it into the fermentation box, the humidity is 85 degrees, the temperature is 35 degrees, and the fermentation time is 46-60 minutes (refer to the time). The specific fermentation state depends on it.
Step 12
Take it out after fermentation
Step 13
While the surface is still wet, sprinkle some black sesame seeds with your hands for decoration. If you don't obey, just dip a little water on your finger. Don't get it everywhere, just decorate the center part.
Step 14
Then cover it with a layer of oilcloth. Today's red bean buns are baked in a baking pan. The purpose is to heat both sides so that they will not expand or bulge. This is the shape you want. If you don’t have that many baking pans, you can also make it into other shapes.
Step 15
Baking time: 15-20 minutes for air oven at 150 degrees, 15-17 minutes for open oven at 170-180 degrees (for reference only)
Step 16
After taking it out of the oven, shake the pan and move it to the drying net.
Step 17
Our super beautiful Japanese red bean buns are ready. Japanese red bean bread cooking tips
