Red Bean Snowflake Bread

Flavor: Sweet; Technique: Baking; Time: Several hours; Difficulty: Moderate.

Detailed Steps for Making Red Bean Snowflake Bread

Knead the dough with a bread maker. Add all ingredients (except butter) into the bread bucket in the order of liquid first, then solid, and start the bread maker to knead for 8 minutes.

When all ingredients form a dough, add butter and continue kneading.

Knead until a smooth dough is formed.

Stretch the dough to form a thin film. It usually takes about 35-40 minutes of kneading to achieve the film. Turn off the bread maker, take out the bread bucket, cover with plastic wrap, and let it ferment in a warm place. When the dough doubles in size, take it out, deflate, knead evenly, let it rest for 15 minutes. Knead the dough again, divide it into equal portions, place them on an oiled (or lined with parchment paper) baking pan, and let it ferment again.

Start making the almond protein frosting for the bread surface. Use a whisk to beat the egg whites until soft peaks form (as shown in image 5). Gradually add caster sugar to the egg whites.

Add almond powder and mix well. Use the almond protein frosting when it reaches a slightly thick consistency. I didn’t have enough almond powder when making the frosting, so I added some custard powder and a suitable amount of desiccated coconut on my own. The result is shown in image 6.

When the bread dough ferments to double its original size, evenly brush the almond protein frosting on top.

Sprinkle powdered sugar on the surface, then place it in a preheated oven at 180 degrees Celsius, on the middle rack, with both top and bottom heat, for about 15 minutes. Adjust the time and temperature according to your oven’s temperament and the size of the bread dough you are making.

The improved Red Bean Snowflake Bread tastes great! ^,^