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80minutes
Add (A) and melted unsalted butter to a bowl and stir well with a rubber spatula.
Add (B) and mix with a rubber spatula to form a single mass.
蓋をして、20分生地を休ませる。
ゴムベラで軽く混ぜ、なめらかになったらまとめて中央に置く。
蓋をして1時間発酵させる。
2の生地を台の上に取り出し、手で押さえる。
カードで3等分に分け、捏ねて丸くする。
軽くラップをかけ、15分休ませる。
生地を取り出し、麺棒で伸ばして長方形に整える。
上にあんこを均等な厚さに広げ、端から巻いて筒状にする。
巻き終わりを指でつまんで癒着させ、巻き終わりを下にして型に入れる。
残りの2つも同様に成形し、型に入れる。
型の上からラップをし、約40分発酵させる。
パンの上に卵液(分量外)を刷毛で塗る。
170度に予熱したオーブンで25分焼いたら完成。
・The amount listed is for one 20cm x 20cm mold.
・A recipe for red bean paste bread that can be easily made without kneading.
・Once the dough has solidified in step 1, there is no need to knead it.
-Preheat the oven to 170 degrees.
Fermentation time is not included in the required time.
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