red bean paste
Dry red beans.
Low gluten flour.
condense milk (by evaporation)
Little America’s version of red bean paste toast rolls
Red beans weighed, washed and reserved.
Pour the red beans and water into the main pot, set 15 seconds/speed 10 to grind, then remove the foam and set 60 minutes/100 degrees/speed 1 for simmering.
(a) Grinding at a speed of 10 per minute.
Add brown sugar, lard and butter and set 25 minutes/V speed 3 to simmer.
Finish simmering and pour into bowls to cool.
Once cooled, scoop out 180g of red bean paste, pour into a food bag (as pictured), roll out with a rolling pin into a thin layer on the outside (no more than 15cm wide) and place in the freezer for later use.
Pour the milk, egg mixture, sugar, eggs, yeast, and condensed milk into the main pan and set the setting for 2 minutes/37/speed 2 to activate the yeast:.
Add flour and set 30 seconds/speed to mix from 3 to 6; then add salt and set 4 minutes to knead.
Add the butter granules and set to knead for 4 minutes.
Place the kneaded dough in a Ziploc bag and roll out flat (slightly thick) with a rolling pin.
Put the rolled out dough in the fridge to chill! Freeze! Room! Top with a baking sheet or other container designed to press down on the dough to freeze; freeze for 1 hour.
Sprinkle a rolling mat with flour, remove the dough from the refrigerator, place it on top and roll it out into a rectangle.
Take out the dal sheets as well and lay them across the middle of the dough; then roll out the white dough at the ends a little longer on both sides.
Folding the white parts of the ends onto the bean paste sheet, the intersections being a little thicker and unrelated.
Clasp the whole dough upside down, with the intersecting part underneath, pinching the exposed ends with your hands to prevent the bean paste filling from leaking out.
Using a rolling pin, roll out the dough into a rectangle, taking care that the width does not exceed the width of the toast box; keep the length and thickness as consistent as possible.
Snap the dough back over, with the previously intersecting portion facing up, and roll up from the outside in.
Rolled into a regular roll with the joints facing down.
Use a knife to cut the dough in a slanting way as shown in the picture below. In addition, it should be noted that the two ends should be as wide as possible to leave the width of the fingers; do not cut, or the fermentation will open; the length of the cut dough should not be too long. More than the length of the toast box.
Place the dough in a toast box and ferment in a warm place for 8 or 9 minutes (as pictured), then brush the surface with egg wash and sprinkle with white sesame seeds; Meanwhile, preheat the oven to 180 degrees.
Place the toast tin in the middle of the preheated oven and set the top and bottom tube to bake at 180 degrees for 45 minutes (yes, it is 45 minutes, watch the topping cover with foil halfway through; don’t shorten the time yourself).
When time is up, immediately remove the molds and pour out the toast to cool on a cooling rack.
Cool, slice, and start enjoying!