Sweet Red Bean Buns 日式红豆包

我想做这个日式红豆面包很久了。今天我终于做了！面包很松软，是我想要的口感，好吃！😘

我非常喜欢吃红豆沙面包，我喜欢这种带有淡淡甜味的日式面包，柔软又美味的面包包裹红豆沙。

I want to make this Japanese sweet red bean buns for a long time. I finally did it today! The bread is very soft and delicious!😊

I absolutely love to eat red bean paste buns, and I love this Japanese bun that has a hint of sweetness, wrapped in a soft delicious bun.

这个分量可以做6个红豆包。

材料：

高筋面粉 200g

牛奶 150g

干酵母 3g

细砂糖 15g

盐 1g

橄榄油 15g

做法：

1.将速溶酵母与牛奶混合。

2.混合所有面包面团成分。

3.将面团转移到工作台面。开始揉面团直到获得光滑的面团。（面团揉30分钟左右，直到面团有筋性，能拉出大片的薄膜），当然也可以用厨师机、面包机来揉面。

4.完成面团后，用保鲜膜覆盖，发酵1小时或至二倍大。

5.面团发酵好后，将其转移在工作台上。将它分成六个相等份，形成球状（每个65克）。盖上保鲜膜，松弛10分钟。

6.拿一个面团，用擀面杖擀成圆形。放入35克红豆沙，然后拉出面团的四周，将红豆沙紧紧包裹起来。将面团稍微压平，然后放入烤盘中。（红豆包的封口处要捏紧，以免烤的过程膨胀露馅。）

7.在面团上刷一些水，在上面撒上一些黑芝麻。用保鲜膜覆盖面团以防止干燥。再次进行二次发酵至二倍大，大约30-45分钟。

8.当面团发酵一半时，将烤箱预热至180℃。

9.在面团上放置一张烘培纸，然后在上面放一个烤盘，这样可以防止面团膨胀过高。在180℃下烘烤20分钟。

10. 面包烤好后，转移到架上让其冷却。面包冷却后可以直接享用或存放在密封容器或袋子中。

食谱参考：Freesiaa

提示：

1. 红豆面包也可以用平底锅，小火烙到两面金黄，烙的过程需要盖盖儿。

2.根据室温，面团通常需要45分钟至1.5小时才能发酵至两倍大。为了加快这个过程，你可以将面团和一杯热水放入烤箱。

This recipe can made  6 red bean buns.

Ingredients:

High-gluten flour 200g

Milk 150g

Instant yeast 3g

Castor sugar 15g

Salt 1g

Olive oil 15g

Method:

1. Mix the instant yeast with milk (develop a slightly foamy looking mass on the top).

2. Combine all the bread dough ingredients. 

3. Transfer the dough to a floured surface working top. Start kneading the dough til to obtain a smooth dough.

4. When the dough is done, cover with plastic wrap and let it proof for 1 hour or until double in size.

5. When the dough is risen, place it on a working top. Divide it into six equal pieces and shape it into balls (65g each). Cover with plastic wrap and let them rest for 10 minutes.

6.Take a ball, roll into a round sheet using a rolling pin. Wrap in 35g of red bean paste in the middle of the dough. Then pull all sides of the dough around and wrap the red bean paste tightly to seal. Flatten the dough a bit and put the dough into the baking sheet.

7.  Brush some water on the dough and sprinkle some black sesame on top. Cover the dough with plastic wrap to prevent from drying. Let the dough rise in a warm place until the dough has doubled in size, about 30 - 45 minutes .

8. When the dough has risen half way, preheat the oven to 180°C.

9. Place a parchment paper on top of dough and put a baking try on top to prevent the dough puff up too high. Bake for 20 minutes at 180°C.

10. Once bread is baked, transfer to a wire rack and let it cool. Serve immediately or store in an airtight container or bag after it’s been cooled. 

Note:

1. You can pan fried the dough on a skillet until both sides  are golden brown, the dough needs to be covered while frying it.

2. It normally takes between 45 minutes to 1.5 hours for the dough to fully rise depending on the room temperature. To speed up the process, you can place your dough and a cup of hot water in the oven.

Happy Baking!