Braided Red Bean Bread

Braided 

Red Bean Bread

     Ingredients     

For23*13cm  loaf pan


Instant dry yeast 3g
Lukewarm milk  1/4 cup (50ml)
Sugar 1 teaspoon

Milk  1/2 cup (100ml)
Egg  1
Sugar  1/4 cup (30g)
Unsalted butter(Melted)  1/4 cup (30g)
Bread flour  2 1/3 cup (300g)
Salt 1/4 teaspoon
Red bean paste 250g

Egg wash
Beaten egg 2 tablespoons
Milk/water 2 teaspoons




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In a small bowl, 

add one teaspoon of sugar and yeast to the warm milk , 

let it rest for 10 minutes,until the yeast activates.

In another small bowl, 
mix milk, egg, and  melted butter all together

 In another big bowl, mix flour, sugar and salt together

 Add wet ingredients into flour 

and mix well

 knead the dough until the dough is smooth 

Cover with a plastic wrap 

and ferment in a warm place 

for  1 1/2 - 2 hours or until it doubles in size.

Roll out the dough into a rectangle

Spread red bean paste over the surface of the dough

 *Can add red bean paste more or less as you like*

Start with long side to roll dough up tightly and seal edge

Cut the dough in half  and turn the cut sides up

Twist the two doughs, and keeping the cut side up,  

pinch the both sides

Place dough into loaf pan

Cover with plastic wrap, 

and rest dough in a warm place for 40-60minutes, 

let rise until double in size.

Preheat oven to 180°C / 350°F.

Apply a thin layer of egg wash to the dough

Bake at 180°C / 350°F for 20-25 minutes
or until top is golden brown

  

  

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