Super Simple Red Bean Paste Bread Rolls
A series of making bread at home during the pandemic. I made this a while ago and finally organized the method today! I think it's pretty simple. To be honest, I didn't knead the dough until it reached the windowpane stage because I don't have a stand mixer or bread machine at home, but I think the texture is still quite good. If one day I use all my strength to knead the dough to the windowpane stage, it might be even better 😉😉 ⚠Many people have given feedback that the bread turned out dry and hard. In that case, lower the temperature and shorten the time appropriately! Around 160°C for about 35 minutes! Every oven has its own temperament, so adjust according to your oven! You can also warm the milk slightly to about 30°C for mixing the dough.
Ingredients
Steps
Divide the proofed dough into 8 portions, about 67 grams each. Shape them into small balls and let proof for another 15 minutes.
Flatten the dough into a disc and wrap in red bean paste.
Seal the edges tightly.
Place the sealed side down and roll into a long strip.
Use a knife to cut through the upper dough layer to the red bean paste layer.
Flip the dough and roll it into a strip shape.
It looks like this after rolling.
Shape into a teardrop shape and pinch the bottom tightly. The bread dough is now ready.
Preheat the oven to 180°C for 10 minutes. Brush the surface of the bread dough with egg wash and place them in the oven. Bake at 180°C for 35-40 minutes (Mi ovens are slower). Every oven differs; if your oven bakes too fast or hard, try 160°C for 35 minutes.
Ding~ It's done baking!