Materials

Red bean stuffing 150g fat pot MBG-0111 Taiwan whole egg wash moderate amount of water 200ml salt 3g sugar 30g cream 20g high-gluten flour 300g red bean stuffing 50g yeast 5g

Practice

1

Will be the dough material in order to put the points into the pane of pot (fat pot) bread maker, the stroke 10, kneading dough and fermentation.

2

After mixing the dough, remove it from the machine and press it lightly to deflate. Use a dough stick to shape the dough into a rectangle of about 30cmx40cm and set aside.

3

Spread 150g of red bean paste evenly on the sheet of dough.

4

Roll the dough into a strip and cut the center of the dough with a knife, leaving the top part uncut.

5

Cross the two strips of dough and roll them into a twist. Lightly roll again to form a ball.

6

Remove the blade of the bread maker from the pan and place the dough in the pan. Do the second fermentation, stroke 14, for about 20 minutes, and wait until the dough swells 2 times its size, that is, the final fermentation is completed.

7

Lightly coat the top of the bread with egg wash.

8

Stroke 15, bake, medium baking color, 40 minutes.

9

Super easy, kids and adults love red bean toast, fragrant out of the oven ~ ~ ~ ~ ~