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Red Bean Paste Bread Toast

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Notes

Ingredients:
  • High-gluten flour: 250g
  • Milk: 120g
  • Egg: 1
  • Unsalted butter: 30g
  • Sugar-tolerant yeast: 3g
  • Salt: 2g
  • Granulated sugar: 30g
  • Whole egg liquid (for brushing): as needed
  • Red bean paste: as needed
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Instructions:
  1. Mix all ingredients except butter and salt in a mixer until a thin film forms. First fermentation at 28°C for about an hour. Then, divide into small dough balls (60-80g each), round them, and let rest for 20 minutes.
  2. Flatten the red bean paste and cut it into wide strips.
  3. Roll out a dough ball into an oval shape.
  4. Place the bean paste on the dough, ensuring it's the same length as the mold. If you don't have a mold, you can go without.
  5. Pinch to seal the dough around the bean paste.
  6. Place the dough seam-side down in the mold.
  7. Allow for a second fermentation at 38°C for about 1 hour, or until doubled in size.
  8. Beat an egg and lightly brush it over the fermented bread. Sprinkle almond slices for added aroma, if desired.
  9. Bake at 150°C on the top and 190°C on the bottom for 20 minutes.
  10. Once baked, remove from oven.
  11. Enjoy the freshly baked, soft, and sweet bread.
  12. Make a 250g toast as an alternative variation.
  13. Use two small rolls for this recipe.
  14. Admire the beautiful slices once cut.
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Nutrition:
  • Calories: Varies depending on serving size
  • Carbohydrates: Primarily from flour and sugar
  • Protein: Moderate, from the egg and milk
  • Fat: Low, mainly from the butter
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