Super soft Japanese red bean bread
The biggest feeling of Japanese bread is that it is soft. The Japanese red bean bread I shared today should be among the top three soft bread I have ever made. The red bean paste filling is also low sugar bean paste made by myself, so the whole bread is not sweet and greasy, very soft and refreshing, not often suitable for the elderly, and also suitable for some people who are pursuing health. I have shared the recipe and practice of red bean paste in the previous article. Today, I only give a brief introduction in the recipe. The main dough uses the simplest direct method to knead noodles, without soup or Chinese seeds. According to the recipe I shared, the direct method can also make super soft bread! The amount given in the formula can be used to make 24 small Japanese red bean breads, which requires more than 50 liters of baking pan. If it is a common 38-42 liters household oven, the formula can be made by halving the formula, and the method is the same.
Step 1 . First, make the dough. Add high gluten flour, milk powder, fine granulated sugar, high sugar resistant yeast and other dry materials into the dough kneading tank of the chef's machine, and then add eggs, water and other wet materials to knead the dough.
Step 2 . First knead until a large film can be pulled out, then add softened butter and salt to continue kneading, knead until a large film of gloves can be pulled out.
Step 3 . The dough is taken out, sorted and rounded for the first fermentation. I use the Kashi yoghurt machine for fermentation. Take down the yoghurt cup holder and yoghurt cup, add a small amount of warm water, and put it into the container containing the dough. The temperature is 37 ° C. In only half an hour, the dough can ferment to twice its size.
Step 4 . Simply knead the fermented dough, remove the big bubbles, divide it into 24 portions on average, and roll it round. Pay attention to covering the whole dough with plastic wrap to avoid dry skin.
Step 5 . Take a piece of dough and roll it flat and thin. Wrap 20g of red bean paste filling in it. Squeeze it tightly and close the mouth and put the bean paste filling down. Practice: press 300g of red beans into an electric pressure cooker until soft and rotten. Put them into a wall breaking machine to make mud. Pour them into a non stick pan. Add 90g of sugar and 40g of water. Keep frying on low heat until slightly dry. Add 130g of corn oil in four times. Stir it in the minimum heat throughout the whole process.
Step 6 . Place the wrapped bread germ into the baking tray, leave space, and conduct secondary fermentation until it is 1.5 times larger.
Step 7 . Spray clean water on the surface and stick black sesame seeds in the center of the bread with your fingers dipped in water.
Step 8 . Lay oil paper on the top and place a baking tray with enough weight. You can put another baking bowl on the baking tray to increase the weight. Preheat the oven at 170 ℃ and bake it for 20 minutes in the middle.
Step 9 . Shake the plate out of the oven and put it on the grid frame to cool. It is super soft, brushed, sealed and stored. It can be frozen to avoid cold storage. After being warmed up, microwave or re bake for a few minutes to restore the soft taste.
Step 10 . The soft bread body with homemade bean paste filling is really delicious. The size is small, just right, and you won't be afraid of high calories if you eat one.
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