Black Sesame and Red Bean Soft European Bread

Prepare all the ingredients and soften the butter.

Put all ingredients except butter, black sesame, and sweet red beans into the bread machine to knead the dough.

After forming into a dough, add softened butter and continue kneading.

After kneading into a smooth and delicate dough, add black sesame and knead evenly.

Roll into a round shape for the basic fermentation, about 1 hour, until it doubles in size.

Divide the dough into three portions, roll them into balls, cover with plastic wrap, and let rest for 10 minutes.

Take a piece of dough and roll it out into a rectangle, then spread an appropriate amount of red beans on it.

Pinch the top and bottom together toward the center to seal the opening.

Place the already red-dotted beans at the seam.

Hold the top and bottom to pinch the sealed opening.

Fold down the edges and place on the cut parchment paper.

Lay a fermentation cloth in the Xuechu 9055 baking tray, which can help prevent the dough from expanding too much. Any extra empty space in the baking tray can be filled with something suitable; I used a mineral water bottle.

Set the oven to 35 degrees and ferment for about 50 minutes.

Place in the middle layer of the Peony oven, bake at 220°C for 20 minutes, and cover with aluminum foil according to the browning situation.

Remove from the mold and let it cool once it's fresh out of the oven.