Red Bean Roll Bread

Taste: Sweet; Technique: Baking; Time: Several hours; Difficulty: Easy.

Detailed Steps for Making Red Bean Roll Bread

According to the general bread making method, knead all the bread-making ingredients into a dough, knead until it reaches the stage where a thin film can be pulled out, ferment at room temperature until it is 2.5 times larger (about 1 hour at 28 degrees Celsius), deflate the fermented dough, divide it into 5 portions, knead into small round dough, and ferment for 15 minutes.

Take one of the dough portions that has been fermented, flatten it, wrap in 25g of red bean paste. 3. After wrapping the red bean paste in the dough, place it with the sealed side down on a cutting board, roll it into an elongated oval shape. 4. As shown in image 4, make 4 vertical cuts on the elongated oval shape without cutting the ends. 5. Pinch both ends of the cut dough, twist the dough, tie it into a single knot, and place the knotted dough into a 10cm diameter bread paper holder. After shaping all the dough portions in order, let them undergo final fermentation in an environment with a temperature of 38 degrees Celsius and humidity above 80% until the dough doubles in size (about 40 minutes).

Place the knotted dough into a 10cm diameter bread paper holder. After shaping all the dough portions, let them undergo final fermentation in an environment with a temperature of 38 degrees Celsius and humidity above 80% until the dough doubles in size (about 40 minutes). 8. Gently brush the surface of the fermented dough with a layer of beaten whole egg, then place it in a preheated 180-degree Celsius oven and bake for about 15 minutes until the bread surface turns golden brown.

Finished Product