High-gluten flour 400g sugar 20 grams
Milk powder 30g Condensed milk (1 stick 12g) 4 items
Egg liquid 50 grams Milk 210 grams
Yeast (or 12 grams of fresh yeast) 4 grams Butter 40g
Salt 6 grams
How to make Japanese red bean drum bread Japanese red bean drum bread-bakery signature bread (12 pieces Dagu mold) Illustration of how to make it 1

Step 1

Red bean filling: Add 1 bowl of red beans and 3.5 bowls of water into the pressure cooker, bring to a boil over high heat, then reduce to low heat and simmer for 20 minutes. After it cools down, open the pot and press it. It doesn't need to be too broken and has a grainy texture. (If you use a rice cooker, soak the red beans one night in advance. Wash 1 bowl of red beans and soak them in 4 bowls of water. Just press "Red Beans" or "Cook Rice" the next day. Japanese red bean drum bread-bakery signature bread (12 pieces Dagu mold) Illustration of how to make it 2

Step 2

Add sugar, milk powder and condensed milk and stir to form a dough. If it is dry, add some milk to adjust it. If it is thin, stir-fry it. Japanese red bean drum bread-bakery signature bread (12 pieces Dagu mold) Illustration of how to make it 3

Step 3

This is a well-made red bean filling. Making it yourself is better than buying it. You can adjust the sweetness yourself.Japanese red bean drum bread-bakery signature bread (12 pieces Dagu mold) Illustration of how to make it 4

Step 4

Put all the ingredients (except butter and salt) into a chef's machine, mix at speed 3 to form a dough, then turn to speed 5 and knead for 5-8 minutes. Japanese red bean drum bread-bakery signature bread (12 pieces Dagu mold) Illustration of how to make it 5

Step 5

After the thick film comes out, add butter and salt Japanese red bean drum bread-bakery signature bread (12 pieces Dagu mold) Illustration of how to make it 6

Step 6

Stir in the 3rd gear to evenly absorb the butter, then turn to the 5th gear and knead for 5-8 minutes to form a glove film. Japanese red bean drum bread-bakery signature bread (12 pieces Dagu mold) Illustration of how to make it 7

Step 7

Take out and tighten the reunion Japanese red bean drum bread-bakery signature bread (12 pieces Dagu mold) Illustration of how to make it 8

Step 8

Put it in the fermentation box at 30 degrees Celsius and 80 degrees humidity for 30 minutes (it doesn’t take long to ferment once).Japanese red bean drum bread-bakery signature bread (12 pieces Dagu mold) Illustration of how to make it 9

Step 9

After fermentation, take out the exhaust and divide it into 12 pieces, each weighing about 66 grams. Japanese red bean drum bread-bakery signature bread (12 pieces Dagu mold) Illustration of how to make it 10

Step 10

Let rise at room temperature for 20 minutes (or refrigerate for 45 minutes to 6 hours) Japanese red bean drum bread-bakery signature bread (12 pieces Dagu mold) Illustration of how to make it 11

Step 11

After they have risen, take them out in order and press them around to make them thin. Japanese red bean drum bread-bakery signature bread (12 pieces Dagu mold) Illustration of how to make it 12

Step 12

Wrapped in red bean paste Japanese red bean drum bread-bakery signature bread (12 pieces Dagu mold) Illustration of how to make it 13

Step 13

Wrap it tightly and pinch it tightly Japanese red bean drum bread-bakery signature bread (12 drum molds) recipe illustration 14

Step 14

Place into bass drum mold. This is a non-stick mold. If you use a stainless steel mousse ring, you need to apply butter, otherwise it will stick and be difficult to release. Japanese red bean drum bread-bakery signature bread (12 pieces Large Drum Mold) Illustration of how to make it 15

Step 15

Spray water mist on the surface and put it into the fermentation box at 30 degrees Celsius and 80 degrees humidity for secondary fermentation for 30 minutes. The specific time depends on the fermentation status. It’s enough to get 8 points, the specific time will depend on the situation. Japanese red bean drum bread-bakery signature bread (12 pieces Dagu mold) Illustration of how to make it 16

Step 16

Ferment until 8 minutes full and spray water on the surface. (Don’t send it before) Japanese red bean drum bread-bakery signature bread (12 pieces Dagu mold) Illustration of how to make it 17

Step 17

Sprinkle black sesame seeds Japanese red bean drum bread-bakery signature bread (12 pieces Dagu mold) Illustration of how to make it 18

Step 18

Cover with parchment paper or a baking mat, and place a baking sheet on it. Japanese red bean drum bread-bakery signature bread (12 drum molds) recipe illustration 19

Step 19

Place in the second-to-last shelf of the preheated oven, raise the heat to 165 degrees, and bake at 170 degrees for 20 minutes. Japanese red bean drum bread-bakery signature bread (12 pieces Large Drum Mold) Illustration of how to make it 20

Step 20

It’s out! Be beautiful! Japanese red bean drum bread-bakery signature bread (12 pieces Dagu mold) Illustration of how to make it 21

Step 21

Made of moldIt has a soft texture and is like a Japanese red bean bun without any mold! It's also very delicious, but the texture is different and the drum is a bit softer. Japanese red bean drum bread-bakery signature bread (12 pieces Dagu mold) Illustration of how to make it 22

Step 22

The red bean filling I made myself is delicious, soft and sweet! Cooking tips for Japanese red bean drum bread

1. The recipe can make 12 large drum breads. If you can’t finish them all, you can cut them in half. 2. You can make drum bread with different fillings according to your own preferences, and the taro paste filling is also delicious! Take 200 grams of taro puree and heat it in the microwave for two minutes. Add 30-40 grams of milk, 30 grams of powdered sugar, and an appropriate amount of purple sweet potato powder for coloring. Stir evenly. You can also add some condensed milk. Tear off a small piece of shredded mochi and wrap it in it, it will be amazing! 3. Remove the mold promptly after coming out of the oven, otherwise it will shrink.