Japanese Red Bean Bread

Ingredients:

High-gluten flour ?400g

Milk ?250g

High-sugar-resistant yeast ? 5g

Salt ? 2g

Sugar 2g

Egg ? 1

Honeyed red beans ? 150g or so

Steps:

1, a hair:

In addition to the red beans, all the ingredients are mixed, tossed and stirred, covered with plastic wrap fermentation, hand dipped in flour poke holes do not shrink back. (Room temperature fermentation 1 hour or oven 38 degrees half an hour or so.

Regular yeast requires warm milk to melt and pour in. High-sugar resistant yeast can be poured in directly. Yeast does not come into direct contact with salt and sugar (pouring different sides) limb friendly things.

2, wrapped red beans:

Press the exhaust, divided into 12 equal parts, kneaded smooth, rolled out and wrapped into the red bean filling, the back of the pinch to seal, the front up in the baking dish.

3, two hair:

Fermentation to about 1.5 to 2 times the size. (Oven 38 degrees for 1 hour (put a bowl of water to maintain humidity) or room temperature about 2 hours)

4, decorative:

The surface of the brush a layer of egg wash, the center of the sprinkle black sesame seeds garnish.

5, baking:

After preheating the oven in the middle of the upper and lower tube 170 degrees for about 20 minutes to observe the surface color is too dark can be covered with tinfoil. Remove and let cool.