Indulge in the Flaky and Soft Delight of Japanese Red-Bean Bread ｜鬆軟至極！日式雪芙紅豆麵包，保持柔軟 3天

Flaky and soft Japanese Style Red Bean Bread, remain soft even after 2-3 days
➡️ Recipe ☘️ Japanese-Style Red Bean Bread (can 2 pcs of 6 inch bread )
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🍀 Dough
Bakers Flour 270g
Milk powder 15g
Caster sugar 25g
Instant yeast 4g
Salt 3g
Condensed milk 20g
Medium egg 1pc (55-60g with shell)
Milk 130g
Unsalted Butter (softened) 25g
🍀 Souffle Sauce
Unsalted butter (softened) 20 g
Icing sugar 15g
Warm milk 20g
Cake flour 25g
🍀 Topping & Filling
Red bean paste 200g
Bun wash or brush with honey water
Sprinkle with almond flakes
Brush with melted butter while hot
☘️ Preheat oven to 180C/360F; Bake at 180C/360F for 18-21 mins
Please adjust the baking time & temperature according to the oven you use.
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這款奶香味十足的日式雪芙紅豆麵包，柔軟得像雲朵，搭配香甜酥脆的雪芙醬和夾心的紅豆餡，超好吃，放上2-3天依然柔軟。
➡️配方 ☘️ 日式雪芙紅豆麵包（製作2個6寸圓形麵包）
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🍀麵團
高筋麵粉 270克
奶粉 15克
細砂糖 25克
速發酵母 4克
鹽 3克
煉乳 20克
中號雞蛋 1顆 (連殼55-60克)
牛奶130克
無鹽黃油（軟化） 25克
🍀雪芙醬
無鹽黃油(軟化) 20克
糖粉 15克
溫牛奶 20克
低筋麵粉 25克
🍀 其他
紅豆餡 200克
刷全蛋液或者蜂蜜水
刷融化黃油
表面撒上杏仁片
☘️ 預熱烤箱180C/360F；180C/360F烤18-21分鐘
請根據自家烤箱情況，調整烤箱溫度和時間