Matcha Red Bean Triangular Bread

Mix all the ingredients together until the dough surface is smooth and can form a gluten film. Ferment at room temperature (30°C) for 50 minutes.

Divide into 100g pieces, round them, and let rest for 30 minutes.

Deflate the dough.

Wrap 40g of filling inside.

Fold three corners together and pinch tightly.

Shape into triangles.

Place on a baking tray. Ferment at 30°C with 75% humidity for 50 minutes.

After fermentation, brush egg wash on the surface.

Sprinkle black sesame seeds on the surface.

Bake in the oven at 200°C for the top heat and 180°C for the bottom heat for 15 minutes.