Junzhi's Red Bean Bread Recipe, Teach You Step By Step How To Make It Soft And Sweet

Many friends love red bean bread. The sweet red bean filling paired with the soft bread body is extremely suitable for breakfast or afternoon tea.

Although I make it at home, I always worry that I can't knead it into a glove-shaped film, the fermentation is not as good as it should be, or the texture is too hard after baking.

Today I have sorted out the recipe for this classic red bean bread in Junzhi’s baking recipe. The steps are very detailed. If you follow them, you will basically not fail.

Preparation materials: prepare them in advance and don’t panic

Making bread is not like cooking. If the ingredients are missing and can be temporarily replaced, it will easily turn over.

If you follow the recipe in Jun's baking recipe, what you need to prepare is: first, 250 grams of high-gluten flour, second, 40 grams of fine sugar, third, one egg weighing about 50 grams, fourth, about 120 grams of milk, fifth, 3 grams of salt, sixth, 4 grams of high-sugar resistant dry yeast, and seventh, 30 grams of butter softened at room temperature.

For filling honey red beans or red bean paste Either way, about 150 grams.

Surface decoration requires a little egg wash and White sesame seeds Or black sesame seeds.

Remember to take the butter out of the refrigerator in advance to soften it, not melt it, so that it can be easily pressed out with your fingers.

Knead the dough to form a film: the key to soft bread

Put all the ingredients except butter into the bread machine barrel first, with the liquid at the bottom and the flour at the top, in this order. The yeast is buried in the flour and does not come into direct contact with the salt. This is it.

start up Quick dough function , about 20 minutes.

At this time, the dough becomes smooth, thick film can be pulled out, and the edges are jagged.

Then add softened butter and turn on the quick dough function again for another 20 minutes.

The only thing that can pull out a thin and transparent glove film is the kneaded dough, and the edges of the holes are smooth, not jagged.

If you knead it by hand, it will take about 20 to 25 minutes. You need to beat it several times during the process, so that the film will come out faster.

If this step is done well, the bread will still be soft the next day.

First fermentation: pay attention to temperature and humidity

Roll the kneaded dough into a ball and cover it plastic wrap .

If you have an oven at home, it would be most worry-free to use the fermentation function. Set it at about 35 degrees, and place a bowl of warm water in the oven to maintain humidity.

If you don't have an oven, place it in a warm place, such as next to a heater or under the covers.

After about 1 hour of fermentation, the dough will double in size.

Dip your fingers into some dry flour and poke a hole in the middle of the dough. If the hole neither shrinks nor collapses, it is in just right condition. This is the test method.

If it shrinks, it means that it has not risen enough. If it collapses, it means that it has been over-risen. Over-risen dough will have a sour taste and its texture will also become rough.

Exhaust Splitting and Relaxation: Don’t Skip This Step

Take out the risen dough and press it gently to release the air. Do not knead hard as it will break the gluten.

Divide it evenly into 6 portions, each portion is about 85 grams.

After rolling, cover with plastic wrap. Relax and wake up for 20 minutes .

Many novices will ignore the looseness, and when rolling out the dough, the dough continues to shrink, and the dough cannot be wrapped properly when filling.

This step allows the gluten to relax, making it easier to work with later.

When the time is up, select a piece of dough to be shaped, place it with the seam facing up, and roll it into a round shape with a thick center and relatively thin edges. Its diameter ranges from about 10 to 12 cm.

Stuffing and shaping: pinch the closing edge tightly

Flip over, smooth side down.

Place about 25 grams of honey red beans or red bean paste, and tighten the mouth like a bun. Be sure to pinch tightly, otherwise the filling will explode during the second batch or baking.

With the seam facing down, gently roll it into a round shape with your hands, being careful not to use too much force.

After everything is processed, place the buns on the baking sheet at intervals, leaving room for expansion between each loaf.

If the baking pan is not anti-stick, remember to put a piece of it on it Oil paper .

Secondary fermentation and decoration: wait patiently for it to grow up

First place the baking pan into the middle position of the oven, then place a plate of hot water at the bottom, then close the oven door and turn on the fermentation function. At this time, adjust the temperature to about 35 degrees, and finally perform the second fermentation for a total of about 40 minutes.

Let the dough double in size and it will spring back slowly when pressed lightly on the surface.

Take it out and brush it with a thin layer whole egg liquid , only brush the surface, do not flow to the sides and bottom.

Garnish with sesame seeds, either black sesame or white sesame.

At the same time, preheat the oven in advance 180 degrees , fire up and down.

Baking and storage: Cover with tin foil when you are satisfied with the color.

After preheating is complete, put the baking sheet into the oven middle level , bake at 180 degrees for about 15 minutes.

Each oven has different temperaments, so you should pay close attention during the last few minutes of baking. If you find that the surface is coloring too quickly or turning dark brown, you must immediately cover it with a piece of tin foil to avoid burning.

Take it out immediately after baking and let cool on a wire rack.

The crust of the freshly baked bread is a bit hard, so let it cool to hand temperature and then store it in a sealed container.

There will be no problem if the uneaten red bean bread is left at room temperature for two to three days. If it has been left for a long time, freeze it and re-bake it for a few minutes before eating. It will be as soft as when it was freshly baked.

This one Jun's Baking Recipes For the red bean bread in this recipe, the main difficulty lies in kneading the dough and fermenting it.

There is no need to pursue a perfect glove film when doing it for the first time, as long as you can pull out a uniform sheet.

Fermentation depends on the state, not the time. The environmental temperature is different, and the duration will also be different.

Follow the steps slowly and you can bake fragrant and soft red bean bread.