Red bean marble bread

Prepare the materials.

Add salt and sugar to the flour.

After adding the other ingredients and kneading into a dough, continue mixing after adding the butter.

After kneading the dough, cover it with plastic wrap and let it rest and rise.

Prepare 170g of red bean paste filling and flatten it with a plastic wrap.

After the dough has finished fermenting, simply knead it until smooth (no need to over-knead).

Roll the dough into a rectangle and spread the red bean paste evenly inside.

Wrap the red bean paste with the dough, roll it into a rectangular shape, and then fold it left and right.

Roll it into a rectangular shape again and fold it (needs to be repeated 3 times).

Roll it out a third time and fold it again.

Cut it into strips, two strips per group, divided into three groups, and then braid them (did not take a photo because my hands were sticky with red bean paste).

After shaping, place it into the loaf pan, cover it, and let it rise a second time.

After the second proofing is completed, sprinkle the bread dough with white sesame seeds.

Preheat the oven for 5 to 10 minutes, bake with the upper heat at 180°C and the lower heat at 170°C for 28 to 30 minutes.

Freshly baked marble red bean bread (first time making it, not bad), with clear texture and distinct layers.

The sliced marble bread has distinct layers, crispy on the outside and soft on the inside, with a sweet red bean filling.

Cut into pieces and served on the table, can be eaten as afternoon tea.