Full of red bean paste. Sweet red bean bread
Taking advantage of being home-made, the filling is full of walnuts. If you've tried it, you'll be amazed. I think it weighs more than twice as much as regular bakery red bean bread. Since it's so heavy, people around me keep saying red bean bread. I didn't disappoint that expectation. I made it by pressing the red bean paste with my heel.
4 serving
Within 90 minutes
쿠모우치
Ingredients
  • Strong flour
    200g
  • Soft flour
    50g
  • Salt
    4g
  • East
    8g
  • Sugar
    35g
  • egg
    1ea
  • powdered milk
    8g
  • Milk
    70g
  • Water
    30g
  • Butter
    38g
  • red bean paste
    585g
  • Walnut
    suitably
Cooking Steps
STEP 1/10
Measure flour, sugar, yeast, and salt out of touch. When you're done measuring, use a spatula to mix well.
STEP 2/10
Add all liquid ingredients except butter and knead. When the dough is lumped together and gluten is slightly formed, add butter and knead again. Knead enough to hold gluten.
STEP 3/10
When the dough is finished, apply the first fermentation for 40 to 40 minutes until the volume is 2 to 2.5 times greater.
STEP 4/10
After the first fermentation, divide the dough by 56g and give it 10 minutes of bench time (=intermediate fermentation).
STEP 5/10
Place red bean paste on top of the dough after bench time. And walnuts, please. If you roll the dough with a rolling pin (=like dumpling skin) and wrap it with sediment, the bread is thin on the top and the bread is thick on the bottom.
STEP 6/10
I added 56g of dough and 62 to 65g of sediment I think you need to put this much in to eat it. If you don't like the sediment, reduce the amount by half or a third. Using Hera, roll the dough and press the sediment.
STEP 7/10
If you put all the sediment, finish the bottom well. If you do this part roughly, it becomes bread that's spitting out red beans.
STEP 8/10
Place well-rounded dough in a pan at appropriate intervals, pan and press flat.
STEP 9/10
Coat the egg with flour and make holes in the red bean bread. You can make it with just one egg even if you don't have a red bean bread molding tree, so please use an egg.
STEP 10/10
Please do the second fermentation for about 50 minutes. It's swollen, right? Bake at 180 degrees for 18 minutes until golden brown, and it's done.
Cooking review
4.80
score
  • 746*****
    score
    You made it well and ate it
    2021-05-04 09:49
  • 726*****
    score
    I didn't put walnuts but red bean paste. It was too sweet even though I added a little bit of measurement.
    2020-03-25 05:04
  • 292*****
    score
    It came out delicious. It should have been panned wider, but it tasted good!
    2017-08-27 10:11
  • 802*****
    score
    It was fun to make and it was so delicious! Thank you for the recipe!
    2016-11-30 03:12
  • 945*****
    score
    I'm going to add and subtract...
    2016-11-13 03:55
Bulgogi Recommended recipe
  • 1
    Chef Baek's bean sprout bulgogi
    4.82(104)
  • 2
    Red pepper paste, pork, bulgogi, golden recipe. The secret of th
    4.95(41)
  • 3
    "Bean fire without failure!" Dinner menu recommendation. Making
    4.88(34)
  • 4
    Magical taste! Spicy bean sprout bulgogi! If you stir-fry rice,
    4.85(27)
Kimchi Recommended recipe
  • 1
    Super simple summer side dish perilla leaf kimchi golden recipe
    4.93(41)
  • 2
    Golden recipe for green onion kimchi. How to make green onion ki
    4.94(762)
  • 3
    Fried Kimchi Golden Recipe Kimchi Stir-Fried Kimchi
    4.89(420)
  • 4
    [How to make water kimchi] Simple way to make water kimchi
    4.90(99)