Exclusive Dragon Fruit and Red Bean Paste Bread

Pour 260 grams of dragon fruit juice and 5 grams of yeast into the food processor. Then add 400 grams of bread flour, 100 grams of low-gluten flour, one egg, 5 grams of salt, and 60 grams of sugar into the food processor. Mix evenly.

Add the butter and continue to mix for five minutes, then continue mixing until the dough can stretch into a smooth membrane.

Then knead the dough into a smooth dough and place it in a stainless steel bowl.

At a room temperature of 30°C and humidity of 75%, cover with a damp cloth and ferment for 50 minutes to make sweet dough.

Divide the dough into 60g pieces, roll each into a ball, cover with a damp cloth, and let relax for 20 minutes.

Wrap in red bean paste.

Roll into rounds and place them in a baking pan lined with cake paper. Put them into the baking pan one by one. Ferment at a temperature of 30°C and humidity of 75% for 50 minutes. Place in the oven with a bowl of boiling water at the bottom.

Place in a 42-liter Galanz oven and bake with the top heat at 200°C and the bottom heat at 180°C for 13 minutes. The temperature and time may vary depending on the brand and size of each oven.

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Finished product photo, breakfast.