Soft Roll / Red Bean Buns

Ingredients:

• 280 gm Bread Flour
• 35 gm Sugar
• 15 gm Milk Powder
• 2 gm Bread Improver (Supertax)
• 8 gm Instant Dry Yeast (Brown)
• 125 gm Cold Water (always cold)
• 50 gm Egg
• 4 gm Salt (separate Not With Yeast Will Kill Yeast)
• 35 gm Cold Butter cube (always cold)
• 270 gm Red Bean Paste

Procedure:

1. in mixing bowl, Bread Flour, Sugar, Milk Powder, Bread Improver, Instant Dry Yeast, mix at Low Speed
2. add Egg into Cold Water, add to mixing bowl, mix low to medium speed
3. once dough form, add Salt, mix at low speed
4. add Cold Butter cube, mix at low to medium speed, until form smooth dough
5. (place wet towel over motor to keep it cool)
6. done Clean Off Stage, before Window Stage, Finger Stretch Test
7. dust table, fold, tuck, pull, round into smooth dough
8. place in mixing bowl, cover with wet towel, cling wrap,
9. 20 mins room temperature fermentation until dough double in size

1. No need to Dust table, with fingers Stretch Out Dough To Expel Gas
2. with dough cutter cut out dough 60 gm each, cover with plastic
3. makes 9 dough, fold each dough until smooth round surface
4. keep cover with plastic, let rest on table for 10 mins

1. measure 30 gm Red Bean Paste, with gloved hands, round up Red Bean Paste
2. with smooth surface face down, row flat and wrap Red Bean Paste, keep cover
3. roll out dough with Red Bean Paste elongated, fold into half, slice folded side into 8 strips, unfold and twist, roll and tuck end under
4. place Twisted Dough on baking paper over baking tray,cover with plastic sheet, proof for 20 - 30 mins

1. beat 1 Egg, brush with Egg before baking
2. bake 210*C / 190*C for 8 mins
3. melt butter, brush over Red Bean Buns for shine