Braided red bean bread, simple to make, looks great, super soft to eat, and can be pulled into strands.

Put 3 grams of yeast into 80 grams of warm milk in advance, set it aside for 5 minutes to let the yeast activate.

Put 300 grams of high-gluten flour, 40 grams of fine sugar, 2 grams of salt, 1 egg, and 100 grams of light cream together.

Then add the activated milk yeast.

Turn on the stand mixer to start mixing.

Knead until the dough forms a gluten sheet (Note: it does not need to be an especially thin sheet).

Put 4 grams of matcha powder and 10 grams of hot milk together, stir until it becomes a paste, and set it aside.

Divide the dough evenly into 2 parts.

Take a portion of the dough, fold it, knead it into a ball, place it in a bowl, cover with plastic wrap, and let it ferment until it doubles in size.

For the other dough, add the prepared matcha paste.

Whip evenly with a stand mixer.

Fold and roll the matcha dough into a ball, place it in a bowl, cover with plastic wrap, and let it ferment until it doubles in size.

Prepare an 8-inch round cake pan, brush a layer of melted butter inside the pan, line it with parchment paper, and then brush another layer of melted butter on the parchment paper before setting it aside. This will make it easier to remove the cake after baking.

Take out the two fermented doughs and punch them down.

Then divide each into 3 portions. Roll the 6 small dough pieces into balls, wrap them in plastic wrap, and let them rest for 15 minutes.

Take a piece of dough and roll it into the shape of a cow tongue.

Then start from the middle part and cut it into strips on one side.

On one side of the whole dough, place an appropriate amount of sweet red beans.

Fold both sides toward the center, then roll it upward, and place it into the mold.

Operate each piece of dough and arrange them in a circle.

Then proceed with the second fermentation, at a temperature of about 30°C and a humidity of around 70%, ferment until it is 1.5 times larger. You can place a bowl of hot water in the oven to help with the fermentation.

Take out the fermented bread and brush a layer of milk on the surface.

Place it in the oven, set the oven temperature to 170℃, and bake for 17-20 minutes. Remember to cover with aluminum foil during the last 5 minutes to prevent the surface of the matcha from discoloring.

After baking and coming out of the oven, brush a layer of melted butter on the surface while it is still hot.

Then you can remove it from the mold.

Braided red bean bread, done O(∩_∩)O

Homemade, healthy and nutritious, soft and stretchy in the mouth, and can also be torn apart by hand to eat—superb.