No-knead red bean bread, easy to make, soft and delicious, with a rich milky flavor.

First, mix 180 grams of water with 3 grams of yeast, let it sit for 5 minutes to activate the yeast.

Add 25 grams of white sugar, 2 grams of salt, and 20 grams of melted unsalted butter, and mix well.

Add 150 grams of bread flour, 150 grams of all-purpose flour, and 20 grams of milk powder.

First mix until it becomes a flaky texture, then knead into a ball by hand, cover with plastic wrap, and let it rest for 30 minutes.

Dipping a little water on your hands can prevent sticking. Lift from the edge of the dough, fold it toward the center, and then press. Repeating this a few times will make the dough a bit smoother.

Wrap it with plastic wrap to seal, and place it in the refrigerator to chill overnight.

Take out the dough in the morning and let it come to room temperature for 1 hour before handling.

Sprinkle a layer of flour on the dough, then take it out and press to release the gas from the dough.

Knead into long strips, divide into 8 dough pieces, each about 70 grams.

After rolling into a ball, cover with a lid or plastic wrap and let rest for 10 minutes.

400 grams of red bean paste, divided into 8 dough balls, about 50 grams each, with the surface coated in a layer of flour and set aside.

Take a piece of dough and wrap a red bean paste filling inside.

Use the method of wrapping tangyuan to slowly close it.

Finally, roll it into a ball and gently press the dough flat with your palm.

Shape it into a round patty.

Place two bowls of hot water in the oven to help the dough rise to 1.5 times its size.

Dip one end of the rolling pin in a little water, and press it on the bread first, so that its surface has a bit of water.

Then coat the rolling pin with sesame seeds.

Stick it back onto the spot on the bread where you just moistened it, so that the sesame seeds will stick.

Cover the bread with a piece of baking paper.

Place the tray that catches drips from the bottom of the oven under the parchment paper.

Preheat the oven to 190℃ and bake for about 17 minutes.

No-knead red bean paste bread, done O(∩_∩)O

Soft bread, sweet red beans, very delicious

The inside is soft and fluffy, with a strong milky aroma.

Simple to make, soft and delicious, suitable for families without a stand mixer.