250 grams of high gluten flour

45 grams of low gluten flour

20 grams of fine sugar

20g milk powder

3 grams of salt

25 grams of butter

Yeast 5g

Water 170 ~ 180g

6-7g of pumpkin powder (or carrot powder)

3 grams of matcha powder

450 grams of red bean stuffing

How to make Japanese tender red bean buns?

Prepare all the ingredients for making red bean buns: high flour, low flour, milk powder, fine sugar, yeast, matcha powder and pumpkin powder. ...

Roll the red bean stuffing into 9 portions of 50g each.

Pour all the ingredients except butter, salt and red bean stuffing into the chef's machine for 2 ~ 3 steps (which can be kneaded by bread machine or hand) and knead until it expands?

When pouring, 10g liquid (water quantity) shall be reserved, and it shall be increased or decreased as appropriate.

Add softened butter and salt, and continue to knead the dough at the third to fourth gear until it is in a complete state (a smooth film appears after the dough is spread out).

Take out the dough and divide it into three doughs evenly, each dough is about180g.

One primary color dough, the other with pumpkin powder and matcha powder, and then fully kneaded into dough. If the dough feels dry, you can rub it with a little water, remember that it is one point!

Put it in a dry container and cover it with plastic wrap for primary fermentation at room temperature or in the oven?

The dough is fermented to the size of 1.5 ~ 2 times, and will not shrink after being poked by hand.

After the dough is simply vented, each color is divided into three equal parts, covered with plastic wrap and relaxed for 15 minutes.

Roll the dough flat and round?

Turn the dough upside down, put 50g red bean stuffing in the middle, first knead it obliquely, then turn it upside down and knead it obliquely, then tighten it in the middle with a tiger's mouth, wrap it with red bean stuffing and slowly turn it around and close it.

Stuff it in and put it in a baking tray.

Cover with plastic wrap and finally put it in a warm and humid place for fermentation. The fermentation temperature is controlled at 38 degrees. I opened the fermentation stall in the oven and put a bowl of warm water for secondary fermentation.

Secondary fermentation to the size of 1.5 times, spraying water on the surface and sprinkling appropriate amount of white sesame seeds.

Preheat the oven to 190 degrees.

Cover the dough with a piece of oiled paper, then put it on a baking tray and press it gently?

Together with the baking tray pressed on it, it is sent to the middle and lower layers of the preheated oven and baked at 185 for 20 minutes.

Soft and mellow?

Slightly sweet, not greasy?

She has a nice name called Japanese tender red bean bag ~

skill

1, the water absorption of flour is different, please adjust the liquid amount appropriately.

2. Different ovens have different tempers. The oven temperature and baking time given are for reference only. Please make appropriate adjustments according to your oven.

3. In the second fermentation stage, you can put a bowl of hot water in the oven to create a warm and humid environment.

4, there is no self-fried red bean stuffing to buy, you can also use your favorite stuffing.

5. If color separation is troublesome, you can also make a single primary color or a single pumpkin flavor and a single matcha flavor.