【Cotton soft rolls with red been filling】
Nice soft rolls, great for breakfast or tea time.
Prepare time: 45 minutes
Cook time: 20 minutes
Stand time: 2 hours
Serves: 12 servings
1) 1.5 cups all-purpose flour (240g);
2)2 tsp Instant yeast, 3 tbsp fine sugar (40g),1/2 cup+2 tbsp lukewarm milk (150g), all in a cup and mix well;
3) 1 extra large egg (55g), 3.5 tbsp milk (50g),
4) 1/2 cup minus 3 tablespoons all-purpose flour+3 tablespoons wheat gluten (total flour 120g), 2 tbsp dry milk powder (11g), ½ cup sugar (105g), 1/2 tsp fast rising yeast;
5) 4 tbsp butter (60g) solften in a microwave oven;
Red bean paste:
6) 12x3tsp red bean paste (you can buy it at Chinese supermarket);
7) 1 tbsp all purpose flour.
1: Dough starter: Place flour in a medium sized bowl (Picture 1, right). Mix all ingredients of Ingredient 2) in a container and let stand for 5 minutes (Picture 1, left). Pour the yeast mixture into the flour bowl, and combine to form a dough. Knead for a minute to form smooth dough (Picture 2). Cover with plastic wrap or lid (Picture 3) and set aside in a warm place until it triple in volume (Picture 4).
2: Line one 22×32 cm baking pan with parchment paper or silicon baking sheet, set aside.
3: Place all ingredients of Ingredient 3) in bread machine , cut dough starter into 10 small piece and place inside the container. Then add all ingredients of Ingredient 4) in a bowl mix well (Picture 5) and then pour into the bread machine (Picture 6). Select “Dough” and start program. When machine starts stirring and after 5 minutes add soften butter (Picture 7) and continue until the program finishes.
4: When the dough doubles in volume (Picture 8), gently knead a few times on a floured surface and divide it into 12 equal parts. Roll into balls, cover and let them stand for 10 minutes (Picture 9). Roll out each portion into an oval about 15 cm long, fold into thirds, top edge down then bottom edge up (Picture 11). Turn 90 degree, roll out into a 16 cm long rectangle. Place 1.5 tsp red bean paste on each ends (Picture 12), roll both ends toward the center (Picture 13).
5: Turn over and shape to nice rectangle (Picture 14), place them on the baking sheet with 3 cm apart (Picture 15). Cover loaves with kitchen towel and let rise in a warm place for 60-90 minutes or until doubled in bulk.
6: Preheat oven at 340F, then brush the break loafs with all purpose flour (Picture 16). Bake in the oven for 18-20 minutes until golden brown.
7: Cool for 10 minutes before serving.
8: Store left over rolls in a lidded container inside a freezer. Reheat in a microwave oven for 30 seconds before serving.