Ingredients
240g fresh/UHT milk
1.5 eggs
50g caster sugar
10g salt
500g bread flour
2tsp Instant yeast
70g butter (unsalted)
Method
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Let the machine knead for 15mins, stop the cycle and re-start the machine and let the dough knead for another cycle.
Let it proof in machine for 30 - 45 mins or till double in size.
When proofing is completed, punch down the bread dough to release the air.
Shape into small balls and let the dough rest for 10 -15 mins.
Roll out dough and wrap with red bean paste. Shape as required and let it proof on lined or greased baking tray for another 50-60 mins or until dough is double in size.
Bake at pre-heated oven at 180C for 30 to 35mins.
Remove bread to cool on rack completely.
No comments:
Post a Comment