WHAT YOU NEED

Ingredients

150 grams of red beans
Central powder (external raw material) 130 g
High flour (tea dough ingredient) 200 grams
Low flour (tea dough ingredient) 40 grams
25 grams of refined sugar (tea dough ingredient)
1/4 teaspoon of salt
3 grams of yeast flour (tea dough ingredient)
2 teaspoons of mashed potatoes
150 grams of water (tea dough ingredients)
20 grams of butter (a raw material for tea dough)
Fine sugar (external raw material) 10 g
Powdered peel 1/8 teaspoon
Water (outer ingredient) 80 grams
Butter (external raw material) 10 g

How TO MADE Red bean bread

Steps 1 to 4

1. The post-oil method involves mixing the raw materials of the matcha dough into a slightly transparent film-like dough.

2. It is coated with a preservative film and fermented at room temperature to 2-2.5 times its size.

3. Mix the outer ingredients into a lump, cover with a preservative film, and let loose for 30 minutes.

4. After the fermented dough is exhausted, roll it around, cover it with a preservative film, and relax for about 15 minutes.

Steps 5 to 8

5. It grows to about 24 centimeters in size.

6. It is rolled up and evenly spread over the red beans, gently pressed by hand and then rolled into an olive shape.

7. (Don't roll too tightly, it won't swell and crack when baked.)

8. ）

Steps 9 to 12

9. The outer skin is coated with high powder, and the oval grows to about 25 cm.

10. After rolling, wrap it in matcha dough.

11. The whole dough is coated with high flour and placed upside down in the baking tray for a final fermentation of about 20 minutes.

12. (When wrapped, the tea dough should be placed face down on the surface of the outer skin.)

13. ）

14. Continue fermenting for about 15 minutes by cutting three slices across the surface.

15. The ACA electronic oven is preheated at 180 degrees and 160 degrees, and the middle and lower layers are baked for about 28 minutes.

16.