The small red bean bread is small.It is a traditional delicacy.It can be found in many restaurants and cafes.This recipe is popular,and everyone loves its variety of flavors.Now, let's follow CookNet to learn how to make this dish!Saliva will flow,CookNetjoin us in learning how to make the small red bean bread!

Steps for making small red bean bread:Ingredients:Introduction:

Use high-gluten flour (300g),water (or milk)(60g) cream, (30g) egg liquid, (45g) sugar, (5g) salt, (3g) yeast, (200g) red bean paste, (appropriate amount) egg liquid for brushing.1. Pour water into the bread machine bucket and add sugar and salt; stir with a spoon to mix evenly (this step can reduce damage to the yeast).）(130g) 2. Exceptbutterand separately add ingredients, placing the yeast on top.

3. Mix until it forms shreds; let stand for 15 minutes (this allows better water absorption by the dough).

4. Set the bread machine to knead for about 30 minutes; once the dough reaches an expandable stage, add the butter and knead for another 20 minutes (cut a few dozen times with scissors to aid in membrane formation).

5. Remove the dough from the bucket and knead on a silicone mat for a while (don't over-knead or break the gluten strands).6. Knead until it can form a thin film.7. Place the dough back into the bucket to ferment at room temperature until doubled in size (cover with cling film if needed).

8. Press the dough with flour-dusted fingers and check for no rebound (it's ready when this happens).

9. Knead the dough on the machine for a few more minutes, deflame and shape it into eight small balls, cover with cling film and rest for 20 minutes.

10. Place the red bean paste inside (I used pre-made ones).11. Shape likesteamed buns,

with the seam side down.

12. Flatten into a pancake shape, cut several slits to form a flower pattern.

13. Press in the center with a spoon and place on a baking tray (I used a wok filled with hot water to rise).

14. Cover with cling film again.

15. After about 40 minutes of secondary rising, when it has risen to 1.5 times its size, brush with egg liquid.16. Preheat the oven to 140°C for top and bottom heating, bake for about 20 minutes.As before prepared

17. Made two batches.18. Here are the finished products!with the opening facing down

12. Press intopatty shapecut a few openings with scissors, making it flower-shaped

13. Squeeze the center with a spoon and place on a baking tray for secondary fermentation (I placed the baking tray on a wok with hot water in a cooking pot)

14. Cover with plastic wrap

15. After about 40 minutes of fermentation until it has doubled in size, brush with egg wash

16.Preheat the oven to upper and lower heat at 140 degrees Celsius for about 20 minutes17. Made two batches

18. Finished product image

Finished product image