Japanese Red Bean Cake

1. Prepare all the ingredients for the dough, except for butter. Put the dough ingredients into the bread bucket in the order of liquid, powder, yeast, and salt, and start the imix program to knead the dough.

2. After kneading the dough for 10 minutes, knead until the dough is smooth, add softened butter, and knead until completely absorbed.

After a program, the dough can be pulled out of the film.

4. Put the kneaded dough into a large bowl, cover it with plastic wrap, and let it ferment at room temperature or in an oven at 30 degrees Celsius.

5. When the dough ferments to 1.5-2 times its size, stick your fingers to the flour and poke a hole without shrinking or collapsing, and the fermentation is complete.

6. The fermented dough is vented using a rolling pin and then divided into 6 equally sized dough pieces.

7. Knead round, cover with cling film, and let stand for 15 minutes.

8. Divide the bean paste into 6 equal parts and knead them into a round shape.

9. Roll the dough into a round cake after waking up, and place a red bean filling in the middle.

10. Lift the four sides diagonally towards the center.

11. Then close your mouth, pinch it tightly, and gently press it down.

12. Wrap all the dough in sequence and place it on a baking tray.

13. After shaping, the red bean cake can be reheated at room temperature. If the weather gets cold, it should be fermented in an oven at 30-35 degrees Celsius. After fermentation, spray some water on the surface and sprinkle a little white sesame seeds.

14. Lay a layer of oil paper on top of the red bean cake, press a baking tray on top of the oil paper, and gently press it. Preheat the oven to 190 degrees Celsius and bake for 18 minutes before eating. Just out of the oven, it's hot and super soft.