Red Bean Bread

High-gluten flour, set aside.

Eggs, set aside.

Salt, set aside.

Yeast, set aside.

White sugar, set aside.

Milk, set aside.

Cooking oil, set aside.

Soak 500 grams of red beans for 2-3 hours, add water to cover the red beans by 2 centimeters, cook in an electric pressure cooker for 30 minutes until done, and let cool for later use.

Put the ingredients into the bowl.

Heat the milk to around 35 degrees, pour it into the flour, add yeast, salt, sugar, cooking oil, and eggs, and stir into a flaky mixture.

Knead into a smooth dough again, kneading every 10 minutes, three times in total, and let it rise until it doubles in size.

Take out the dough and roll it into a large rectangular sheet.

Add an appropriate amount of red beans, as shown in the picture.

Spread evenly.

Roll it up from one end.

As shown in the figure.

Already rolled up.

Let it rise for twenty minutes, then put it into the baking tray.

Use a small knife to make slanted cuts on the bread, so that it bakes more evenly and looks better.

Prepared whole egg liquid.

Brush a layer of whole egg mixture, as shown in the picture.

Already brushed.

Place it in the oven, as shown in the picture.

Set the oven to 160°C, put it in the oven, bake for about 25 minutes, check frequently in the middle, and adjust the temperature if necessary. Bake until it looks like the picture.

Let it cool completely, then slice.

Plate the dish.

Crispy on the outside and tender on the inside, paired with milk, breakfast is full of happiness!