One-Rise Braided Red Bean Bread
For office workers, making bread can be very time-consuming, so using a one-rise method can save a lot of time. By adding some cake flour, the bread turns out super soft. The crust is oil-free and low in sugar, making it healthy and nutritious. Tear the bread apart by hand to eat—it's fantastic.
Ingredients
Steps
Divide the homemade red bean paste into 4 equal portions.
Prepare 4 small food bags, each measuring 25×17 cm, and set aside.
Put the red bean paste into the bags and press it out evenly with your hand or a scraper until it fills about 80% of the bag. Refrigerate for a while and set aside.
Now make the dough. Using the delayed-salt method, add all the ingredients except the salt into a stand mixer and knead to the expansion stage. Add the salt and continue kneading until full gluten development.
Divide the dough into 4 equal pieces.
Take one portion and roll it out into a sheet slightly larger than the food bag.
Take the red bean paste out of the fridge. Cut off two corners of the food bag, then slowly peel off the top plastic film.
When peeling, keep the food bag positioned just in front of the dough sheet; otherwise it will be hard to move.
Hold the two cut corners of the food bag and flip it over onto the dough. Pat gently so the filling adheres closely to the dough. Then peel off the remaining layer of plastic film in one smooth motion, or the bean paste will be hard to reposition.
Tidy the edges so the dough is slightly larger than the bean paste, then roll up from one end.
Pinch the seam tightly, press the roll into a rectangle, and cut it evenly into 3 strips, leaving one end connected. Twist each strip so the cut sides face outward.
Braid the 3 strips, making sure the cut sides are always facing outward as you braid.
The braid is finished.
Tuck and tidy both ends, folding them underneath. Don’t braid too tightly or the gluten may tear during proofing.
Proof in a warm, humid place. I use the oven: heat it to about 38°C, then turn it off. Place a bowl of warm water at the bottom and proof for 1 hour.
Gently press the dough with a finger; if it springs back slowly, it’s fully proofed. Brush with egg wash if you like. Preheat the oven to 180°C and bake for 20 minutes.
This is what it looks like with egg wash—it browns easily.
Tear off a piece—melts in your mouth.