Making sweet bingsu and red bean bread with hand dough
I made sweet red bean bread with sweet shaved ice. It's a little uncomfortable to put in the dough because it's not a baking red bean paste, but I think the taste is more moist and good. Some of them, I put the leftover toppings after making Soboro bread last time, and it's so good. Sweet and crunchy! Check out the blog for a delicious Soboro Bread recipe. https://m.blog.naver.com/beach2636/221988539796
6 serving
Within 999 minutes
오븐스프링
Ingredients
  • Strong flour
    180g
  • Instant Dryist
    6g
  • Salt
    3g
  • unsalted butter
    20g
  • egg
    25g
  • Water
    85g
  • Sugar
    28g
  • skimmed milk powder
    5g
Video
Cooking Steps
STEP 1/10
Place all ingredients (room temperature) except butter in a bowl. Mix well with a spatula and transfer the powder to the workstation when it clumps up.
STEP 2/10
When the dough is slightly smooth without powder, add butter.
STEP 3/10
When you pat it hard and stretch it gently with both hands, knead it until it stretches thinly without any texture.
STEP 4/10
When the dough is complete, use a little bit of powder to make a circle, put it in a bowl, cover it with vinyl or wet cotton cloth, and leave it in a warm place for 30 to 40 minutes.
STEP 5/10
6. Divide the dough by 40g and make it round by slightly cutting the powder (flour) so that it does not stick to your hands and cover it with plastic or wet cotton cloth for 10 minutes.
STEP 6/10
While the dough is fermenting, place the red bean paste divided by 30g. Open it carefully and stick it on.
STEP 7/10
Turn the red bean bread molding tool (mokran) or cleanly washed egg and press down enough to show the red bean in the middle. Make two holes like a pig nose in the middle.Put the dough joint down and pan it at intervals.
STEP 8/10
Cover with plastic or cotton cloth and ferment in a warm place for 30 to 40 minutes. (More than double the amount)
STEP 9/10
After baking, mix in the ratio of the yolk 1: water 4 to make it shiny, then coat with egg wash and place a little bit of black sesame on top (be careful not to let the egg water flow or accumulate in the middle)
STEP 10/10
Bake at 180 degrees for 13 to 15 minutes. (Please turn the pan around in about 8 minutes.)
It's tough because it's not red bean paste for baking. If it's too dry, strain it through a sieve or freeze it slightly and drain it
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