Pumpkin Red Bean Paste Bread (Single Fermentation)

Mix all the main ingredients except yeast, salt, and butter, knead until there is no dry flour left, seal, and let it sit at room temperature for more than 30 minutes or refrigerate overnight (water method, instant noodles).

After the dough has rested and relaxed for a long time, gluten naturally forms, so there is no need to knead the dough. You can directly stretch it by hand into a thick, very elastic sheet. After taking out the dough, first add the yeast and knead until the yeast is fully dissolved with no granules (if the dough is too hard, a few drops of water can be used to dissolve the yeast first, using as little water as possible; just enough to knead the yeast into a paste, which is then kneaded into the dough). Then add salt and knead until it is fully dissolved. Finally, add butter and knead until it is fully incorporated. At this point, the dough surface is smooth and delicate, and a thin, easy-to-stretch sheet that is hard to break (glove test) can be pulled out.

The dough does not need to ferment. Divide it directly into equal portions (I divided it into 8 portions and baked them in two trays), shape them into balls, cover with plastic wrap, and let rest for 15 minutes.

Take a small piece of dough, roll it into a long oval shape, and spread a layer of red bean paste.

Roll up along the long side.

Pinch the opening tightly.

Slightly round them, complete rolling all the pieces in order, place them on a baking tray lined with parchment paper, and let them ferment until doubled in size (fermentation depends on the condition, not the time).

Put the remaining red bean paste into a piping bag, pipe the red bean paste onto the surface of the fermented bread dough, place it in a preheated oven on the middle rack, with both top and bottom heat, at 120°C (the actual temperature inside this oven is 170°C) and bake for 20 minutes (adjust time and temperature according to your own oven). If the color is satisfactory, cover with aluminum foil.

Remove it immediately after baking and place it on a wire rack to cool.