One-Time Fermentation Pink Bow Red Bean Bread (My Heart Fluttering) B74
The pink hue created by red yeast rice powder and the sweet red bean filling in the bow tie make my heart skip a beat on this stormy weekend. Paired with green leaves in the garden, whether you admire or hold it, it is stunningly beautiful and sweetly pure. A cup of chrysanthemum tea, a leisure reading, and the lingering warmth of the bread align perfectly with the body’s warmth, forming a harmonious connection. —— Preparation time: 7-4 Ambient temperature: 27.5°C Humidity: 83% (Rainy day) Recipe for 6 pieces in a 28CM square pan. There's also another version "Spinach Two-Tone Bow Bread (My Youthful Days, with only 10 minutes of proofing)" http://www.xiachufang.com/recipe/104777813/
Ingredients
Steps
Gather all the ingredients;
Roll the red bean paste into 6 balls, 25g each;
Mix all ingredients except for butter, knead until thick film forms, then add softened butter and continue kneading until the dough passes the windowpane test;
No need to rest the dough—divide into 6 equal portions, shape into balls, and cover with cling film to prevent drying;
Take the first ball, roll it out, wrap a red bean paste ball in it, seal tightly, and shape into a round ball;
Place the sealed side down and roll out again;
Use a knife to cut strips on the top section for the bow and a single cut on the bottom, keeping the center intact;
Cut both left and right sides into two additional sections;
Lift the middle piece of the left section, aligning the top and bottom sections side by side;
Fold the middle piece back, and repeat for the right side;
Wrap the strip down to the bottom and slightly adjust it to form the bow;
Place all prepared dough in a baking tray;
Place the tray in the oven with a pan of water (above 80°C) at the bottom for resting (proofing) for 15 minutes, then preheat oven to 180°C/190°C. Dust the dough lightly with flour and bake for 20 minutes. Let cool and store airtight afterward.
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