Red Bean Whole Wheat Bread

Taste: Sweet; Process: Baking; Time: Several hours; Difficulty: Ordinary.

Steps for making Red Bean Whole Wheat Bread

Mix high-gluten flour and low-gluten flour in a bowl, stir well and set aside. Warm up the water (it should feel warm to the touch), add yeast, sugar, whole egg liquid, and cheese powder to the mixing bowl, stir a few times to let the yeast dissolve, then add salt and stir a few more times. Pour in the high-gluten flour and low-gluten flour, start mixing on low speed, then switch to medium speed.

After mixing into a dough, cut the unsalted butter into small pieces and add it to the dough. Continue mixing, alternating between low and medium speed, until the dough can be stretched into a thin film. Whole wheat flour is coarser, so the film should be thicker than usual. The film in the picture does not contain whole wheat flour, which is hereby explained.

After mixing, cover the container with plastic wrap to prevent moisture loss and to keep the surface of the dough from drying out and hardening.

Preheat the oven for 1 minute, turn off the heat, turn on the oven light, and create a warm environment inside the oven. Do not make it too hot. Put the dough in the oven and let it ferment for 60-80 minutes.

Let the dough ferment until it is 2-2.5 times its original size (it may be difficult to tell, so just let it ferment until it looks good to you).

Take out the dough and knead it on a cutting board to remove air bubbles. Cover it with plastic wrap and let it rest for 20 minutes.

Divide the dough into 6 equal parts (they don’t have to be exactly the same size), shape them into round balls, and cover them with plastic wrap or a lid. Let them rest for 15-20 minutes.

Pinch the dough into a round shape, wrap it with filling, and seal it.

Place the sealed side down, use a fork to press the surface of the dough, and shape it into a three-leaf windmill. Let it rest for 15 minutes.

Place the dough on a baking sheet, let it rest for another 20 minutes, brush it with egg liquid, and bake it in the oven. Place a pan of water on the lower rack of the oven. The amount of water should be about one cup. Bake at 300F for about 20 minutes (this is the temperature of my oven, adjust according to your own oven).

About mashed potatoes: 1. Use one large potato, which is enough to make the filling and the dough; 2. Cut the potato into small pieces, microwave for 10-15 minutes, and mash it with a spoon to make mashed potatoes for the dough and filling.

For the filling: Add mashed potatoes to the red bean paste bowl, put it in a small non-stick pan, turn on the heat, pour in brown sugar (about three tablespoons), unsalted butter, and stir with a wooden spatula until the butter melts. Continue stirring until the red bean paste and mashed potatoes are well mixed.

Then divide it into 6 equal parts.