Red bean paste multilayer bread

Name: Red bean paste multilayer bread
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Baking
Ingredients: 250g High-gluten flour; 120g Milk; 1 piece Egg; 10g Milk powder; to taste Red bean paste filling; 20g Butter; 3g Yeast; 20g white sugar

Red bean paste multilayer bread: high-gluten flour, milk and egg in a few quick steps, baked until golden and fragrant. A great choice for family gatherings or a weekend treat.

1 hrNewMedium Baking Roast Sweet & Fragrant

Instructions

1
Knead the dough well. The weather has been a bit cool lately, so I put the dough in the yogurt maker to ferment faster.
2
Take out the dough and knead until even.
3
Roll out the dough, and on the other side, place the red bean paste that has been rolled into a sheet in advance.
4
Seal the three openings tightly.
5
Roll it into a rectangular sheet and fold it into a shape like the Japanese character for 'sun'.
6
Roll into a rectangle and then fold it for the second time.
7
Repeat three times.
8
Cut into strips.
9
Place them separately into the molds for the second proofing.
10
Perform the second proofing (it seems the mold is a bit large, the bread doesn’t look like it will rise to fill it).
11
The second fermentation is complete.
12
The second fermentation is complete.
13
Preheat the oven for 10 minutes, set the top heat to 180°C and the bottom heat to 160°C, and bake on the middle-lower rack for 20 minutes.
14
The multi-layer red bean paste finished product is out of the oven, the color is very beautiful, the layers are clear, and the taste is sweet and fragrant (haha, the piece of bread on top was broken off by the child to eat).