I put about 100g of red bean paste, when others put 50g, My red bean paste doesn't have a lot of sugar, the more I eat this bread, the more I want to eat it. It is also a magical bread that gets softer as it cools. The fermentation time is short because it is made with young dough, and anyone can make it easily and simply.
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ingredients
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Base dough
2/3 cup of warm water (160ml, 160g)
2 tablespoons of sugar (30ml, 25g)
Half a teaspoon of salt (3g)
Cooking oil (30ml, 30g)
1.5 teaspoons (5 g) instant dry yeast
2 cups of plain or strong flour (480ml, 290g)
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Making red bean paste (finished 1500g);
Red beans 500g-soak from the day before. 12 hours is just right
Rinse with water and put in a pressure cooker
Fill it with water enough to soak the red beans
1 cup of sugar (240ml, 200g)
1/2 to 1 teaspoon of salt (3 g)
start to boil
If the rice cooker make steamy noise, reduce it to low heat and heat it for 10 more minutes.
After about 30 minutes, open it and check if it's easily crushed, and grind it with a hand blender
After cooling,
use frozen or refrigerated.