I don't like the sweetness of red beans.But this white-skinned, green-skinned bread makes you want to try it.Removing red beans may deprive the bread of its distinctive flavor; replacing them with unsalted and tasteless red beans would seem to make the tea taste too fresh.Does it have to be red beans? It has to be! But you can still fold it.Honey beans are too sweet to be sold on the market, so it's perfectly possible to make your own mildly sweet honey beans.Although, it's too far-fetched to call it a honey bean at this point.Honey beans are very simple to make.But the dough is a bit confusing: why is Mr. Meng's dough so green? Shouldn't he have measured the tea powder with the wrong spoon?The bread looks a bit like a big white worm.However, the taste of matcha and honeybees is really mixed.White skin and green skin, soft and soft, it's a very special taste.

WHAT YOU NEED

Ingredients

High starch powder 120 grams
12 grams of fine sugar
1/2 teaspoon of dry yeast
1 teaspoon of powder
75 grams of water
10 grams of butter
75 grams of red beans
5 grams of fine sugar
80 grams of water
5 grams of butter
1/8 teaspoon of salt
65 grams of starch
One-sixteenth of a teaspoon

How TO MADE Red bean bread

Steps 1 to 4

1. Dough: 120 grams of starch, 12 grams of fine sugar, 1/8 teaspoon of salt, 1/2 teaspoon of dry yeast, 1 teaspoon of mashed potatoes, 75 grams of water, 10 grams of butter, 75 grams of honeybees

2. Pour all the dough except the butter and honey into the bowl.

3. Mix into a uniform dough and add butter

4. Keep rubbing until the film is pulled.

Steps 5 to 8

5. Put in a bowl, cover with a preservative film, and ferment on a warm base for about 80 minutes.

6. 5 grams of butter, 40 grams of water, 1/16 teaspoon of powder, 5 grams of fine sugar, 65 grams of starch

7. Mix all the leather.

8. Mix into a dough, cover with a preservative, and let loose for 30 minutes.

Steps 9 to 12

9. Tea dough grows

10. Exhaust, roll, and relax for 15 minutes.

11. The oval grows to about 20 cm.

12. Put on the honey.

Steps 13 to 16

13. Rolled into olives

14. The outer shell is coated with high-strength powder, and the growth is about 21 cm elliptical.

15. The tea dough is folded upwards and placed in the white dough.

16. The two sides fold in the middle, squeezing the mouth.

Steps 17 to 20

17. Wrap it in high-strength flour, put it in a pan, and ferment for about 20 minutes.

18. Cut the surface three times and continue fermenting for about 15 minutes.

19. Put in the oven, middle layer, heat 180 degrees, low heat 160 degrees, bake for about 20-25 minutes

20. Out of the oven

Handy cooking tips

　　The skin needs to be slightly larger than the matcha dough to wrap the matcha dough.The dough should not be too tight to prevent swelling and cracking during baking.