These days, children are taking online classes at home, so three meals a day need to be prepared in advance. I made some bread on the weekend, which can be used for breakfast or as a snack when I'm hungry. I made toast and Japanese red bean pancakes. The toast can be used as a sandwich, and the red bean cake is very soft. The child likes it very much. Seeing her happily eating, the old mother is naturally pleased.
I didn’t originally plan to make this red bean cake, but I happened to have a pack of red bean filling at home, and my child said that he wanted to eat bread with filling and soft, so it must be Japanese red bean cake. It is said to be a pancake, but it is actually a small bun with fillings. When baking, a baking pan is placed on top to press it down, and it becomes a plump pancake. Although it was a direct method, the bread was still incredibly soft the moment it came out of the oven. The child ate 4 pieces in one go and praised them repeatedly.
My children like this kind of soft Japanese bread, paired with slightly sweet red bean filling, and they look like they are enjoying every bite. I use Xinliang Master Powder, which is especially suitable for making Japanese toast and Japanese snack bags. The film comes out very quickly and is very delicate, which is great.
[Japanese red bean cake] [24 pieces]
Ingredients: 400 grams of Shinliang Japanese toast bread flour, 40 grams of fine sugar, 40 grams of milk powder, 200 grams of water, 60 grams of eggs, 4 grams of salt, 5.5 grams of dry yeast, 500 grams of red bean paste.
method:
1, ingredients. Weigh your ingredients in advance.
2. Put all the dough ingredients except butter and salt into the chef's machine . Stir at low speed until there is no dry powder, then turn to medium and high speed to stir until it initially expands. A thick jagged film can be pulled out. There is resistance when pulling.
3. Then add butter and salt that have softened at room temperature. Stir at low speed until the butter is integrated into the dough. Then stir at medium-high speed for about 3 minutes. You can pull out a strong and delicate glove.
4. Form the dough into a ball, cover with plastic wrap, and ferment until 2.5 times in size.
5. The dough is organized into a honeycomb shape. Move it to the kneading mat and press to release air.
6. Divide the dough into 24 small pieces, each about 32 grams. It doesn’t matter if it’s larger or smaller.
7. Take a piece of dough, pat it into a sheet, and wrap it with an appropriate amount of red bean filling.
8. Pinch the mouth and place it downwards, and press it into a small cake.
9. Sprinkle some sesame seeds on the surface of all the red bean cakes, and press them slightly.
10. Place the baking pan, cover the surface with a piece of oil paper, and place a slightly heavier baking pan.
11. The second fermentation is completed.
12. Preheat the oven to 200 degrees in advance and bake on the middle shelf for about 22 minutes. When baking, use a baking sheet to press it down to prevent the cookies from puffing up.
1. The temperature and time can be adjusted according to your own oven capacity.
2, the temperature of the first hair is 28 degrees, and the temperature of the second hair is about 38 degrees.
Do you like this super soft Japanese red bean cake? Welcome to communicate at the end of the article.
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