Add something to the dough and the bread becomes extremely soft！！！| Red Bean Buns
Red bean bread was the first bread I learned to make when I was a beginner more than ten years ago. After so many years, red bean bread has always been the top 3 bread in my heart. It makes people feel warm and comfortable, just like home, everything is just right, familiar and reassuring.
It is best to use homemade red bean filling. The moderate sweetness will not cover up the fragrance of red beans. Of course, the dough is the most important. If you want the bread to be soft and soft after two or three days, the easiest way is to add sponge dough to the dough. This kind of dough not only makes the bread more flavorful and rich in wheat aroma, but also can greatly slow down the aging speed of the bread after it is baked and keep it soft.
Material / Ingredients:
bread flour ……………… 200g
milk …………….......……… 105g
egg ...............................30g
Sugar ...........................30g
Sponge dough.............80g
yeast………………........……..3g
salt…………………………………3g
butter ......................... 20g
Sponge Dough Ingredients:
Bread flour ………..………50g
Water ..........................30g
Yeast ………….....…… 1/8 tsp
For the method of making sponge dough, please refer to the video • 中种面团的制作 | 让面包更柔软拉丝的秘密 ...
Fillings:
Red bean paste.......................200g
Bake at 365°F (185°C) for 16 minutes.
Tips:
The sponge dough in the dough can be made a little more at a time. The extra sponge dough can be refrigerated and used up within two or three days. If not used in a short time, it can be divided into small portions and frozen. It can be used within a month, thaw until soft before using.
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#bread #red bean bread #bread