Friday, May 11, 2012

Red Bean Bread Roll

(makes 6 bread rolls)
Starter Dough
  • 130gm bread flour
  • 2gm instant yeast
  • 70gm iced water
Bread Dough
  • 50gm bread flour
  • 40gm cake flour
  • 5gm milk powder
  • 15gm sugar
  • 3gm salt
  • 2gm instant yeast
  • 40gm iced water
  • 20gm beaten egg
  • 15gm unsalted butter
  • 180gm red bean paste
  • egg for glazing
  • white sesame seeds for garnishing
  1. Combine ingredients for starter dough and knead till smooth. Cover and proof for 60mins.
  2. Combine bread dough ingredient, except butter and mix into a rough dough. Add in proofed starter dough (shred into small pieces) and knead till combine. Knead in butter until a smooth and elastic dough is formed. Proof for another 30mins.
  3. Punch down dough to remove gas and knead lightly. Divide into 60gm dough each and roll into rounds. Rest for 15mins.
  4. Take a dough and roll out. Wrap in 30gm red bean paste. Seal the edge tightly and roll into rounds. Roll out into a oval shape and cut through leaving the edge uncut. Roll up like a swiss roll and seal edge tightly.
  5. Proof for another 40-60mins until double in size. Glaze with egg yolk and sprinkle sesame seeds over.
  6. Bake in preheated oven at 180 deg cel for 15-20mins until golden brown. Cool completely on rack before storing.

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