Almond Red Bean Paste Rolls
A decorative bread prepared by wrapping sweet bread dough with red bean paste, rolling it flat, folding it in half, cutting into three equal portions, proofing, brushing with egg wash, sprinkling with almonds, and baking.
Ingredients
Sweet bread dough (divided into portions)
50 g each
Red bean paste filling (wrapped into dough)
to taste
Egg wash (brushed on surface)
to taste
Almonds (sprinkled on surface)
to taste
Instructions
1
Divide and fill
Divide the sweet bread dough into 50 g portions and wrap the red bean paste filling inside.
2
Roll flat
Press flat, then use a rolling pin to roll into an oval shape.
3
Fold and cut
Fold the dough in half, then make two cuts to divide the dough evenly into thirds.
4
Open and shape
Open as shown in the diagram and place on a tray.
5
Proof
Place in a proofing box at 38°C and 70–80% relative humidity for 40–60 minutes.
6
Brush egg wash and sprinkle almonds
Brush the surface with egg wash and sprinkle almonds on top.
7
Bake
Bake in the oven with top heat 200°C and bottom heat 180°C for about 15 minutes.
