Q: Can I use instant yeast instead of dry yeast for this recipe?
A: Yes, you can substitute instant yeast for dry yeast. The amount used remains the same.
Q: How do I know when the bread is properly fermented?
A: The dough should double in size. This is a good indicator that it has fermented properly.
Q: Is it necessary to decorate with red beans on top?
A: No, it’s optional. You can skip the decoration step if you prefer.
Homemade Red Bean Bread Recipe
Notes
Ingredients:
- High-gluten flour (bread flour) - 108g
- Dry yeast - 1g
- Salt - 3g
- Granulated sugar - 15g
- Egg - 20g
- Milk - 66g
- Butter - 10g
- Sweet red beans - 180g
- Prepare the ingredients.
- Mix flour, sugar, egg, and milk until just combined.
- Add yeast and salt to the mixture. Dissolve yeast in 5g of room-temperature water before adding. Ensure that the salt does not directly contact the yeast.
- Mix on low speed for 3 minutes until the ingredients are well combined, then switch to medium-high speed for about 4 minutes until the dough forms a thin, elastic film.
- Form the dough into a ball and let it rise in a fermentation box at 28°C for 1 hour.
- Once the dough has doubled in size, divide it into 6 equal parts. Round each part and let them rest for 10 minutes.
- Flatten each piece and add sweet red beans in the center.
- Gather the edges to the center and pinch to seal.
- Place the dough balls into a round 6-cavity mold, gently pressing to flatten the surface.
- Allow a second fermentation at 35°C with 80% humidity until the dough is 80% risen. Optionally decorate with red beans.
- Place a piece of parchment paper over the surface and a slightly heavy baking tray or weight. Bake in a preheated oven at 195°C/180°C (top/bottom heat) for 20 minutes. Remove the weight in the last 5 minutes for browning.
- Immediately demold after baking.
- Enjoy the sweet and soft red bean bread.
- Calories: Varies based on serving size.
- Rich in carbohydrates and protein.
- Contains dietary fiber from red beans.
