The last time I made red bean bread, there were 210 grams of red bean filling left, 200 grams of red bean bread squares could just be used up, the red bean filling baked bread was delicious, my son liked it very much, the red bean filling made more time to do something, put it in the fridge for two or three days no problem, our family breakfast eating bread drinking soy milk is basically the same, so consuming bread quickly, I don't know why, I liked the smell of milk from the moment I saw the bread, since then I bought more than 20 years of bread, in late April this year declared the end, making bread and eating bread.

WHAT YOU NEED

Ingredients

220 grams of starch
210 grams of beans
25 g of white sugar
1 gram of salt
3 grams of instant yeast
15 grams of milk powder
25 grams of eggs
About 100 grams of water
15 grams of butter
A little white sesame

How TO MADE Red bean bread

Steps 1 to 4

1. The post-oil method involves kneading the dough until it is smooth, adding butter and kneading until it expands, resulting in a thin film.

2. The fermentation is twice as big, I'm fermenting at low temperature, you can poke a hole with your hand and it won't shrink.

3. The fermented dough is divided into 8 equal parts after lightly pressing the exhaust gas and stirred for 15 minutes.

4. Divide the red bean filling into eight equal parts and then round it up for backup.

Steps 5 to 8

5. The small dough is rolled into a circle, flipped over and placed in the red bean filling.

6. Wrap it up.

7. Close your mouth.

8. Then form a circle.

Steps 9 to 12

9. Using scissors, cut a few small, one-centimeter-long cuts

10. Cut a few 1 cm long slices with scissors, put them in a greased pan and ferment for 10 minutes.

11. Surface brushing of egg yolk

12. The noodle stick is soaked in water and then whitewashed with sesame seeds, and then pressed into the center of the bread to decorate.

13. Put in a preheated oven for baking, top for 160 degrees for 14 minutes, until the surface is golden yellow.

Handy cooking tips

　　1, the making of this bread is relatively simple, don't cut too long, cut a few lines yourself decide there is no constant, look good and you can.The second fermentation lasts 10 minutes, but it can't be too long, so the pattern doesn't look good.3, the temperature of the baking is determined by the oven at home, the baking time cannot be too long, otherwise the skin is too hard, affecting the taste.