【cc】紅豆沙麵包 Red Bean Bread

*開啓字幕CC有詳細製作步驟*
*There are detailed steps to turn on subtitle CC*
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**大家可以使用麵包攪拌器來製作這款麵包喲！這食譜做出來的麵包依然可口好吃。
You can use a bread mixer to make this bread! The recipe of this bread is still very delicious.
📎食譜 Recipe
材料配方 Ingredients：（8個，8 pieces)
高筋麵粉 300克 / Bread flour 300g
細砂糖 25克 / Castor sugar 25g
即溶酵母 3克 / Instant yeast 3g
雞蛋 1個 / Egg 1pieces
水 135克+- / Water 135g+-
鹽巴 3克 / Salt 3g
無鹽奶油 25克 / Unsalted butter 25g
奶粉 3克 / Milk powder 3g
豆沙餡 / Red bean paste fillings
製作步驟 Instructions：
1.將高筋麵粉，奶粉，細砂糖，酵母，鷄蛋和水放入主鍋，設置揉麵功能3分鐘，揉麵。
Add bread flour, milk powder, sugar, yeast, egg and water into the mixing bowl, set the kneading function for 3 minutes.
2.加入奶油和鹽巴，然後設置揉麵功能4分鐘。
Add butter and salt into the mixing bowl, then set the kneading function for another 4 minutes.
3.取出麵團，搓揉麵團至表面呈現光滑，并將麵團往下方摺叠的手法，形成一個光滑的圓球。將麵團放入碗中，用乾淨的佈蓋上，之後放到室温28攝氏度的地方發酵60分鐘或發酵到兩倍大。
Take the dough and knead it till a smooth dough then fold it around and underneath itself shaping a smooth ball. Place the dough in a bowl, cover with a clean kitchen towel, and let it ferment for 60 minutes at 28°C room temperature, or until doubled in size.
4.一次發酵后, 用手指蘸上麵粉然後在麵團的中間戳一個洞，如果麵團不塌陷就代表發酵的剛好。取出麵團，排氣，然後分割成8等份。取出一份麵團排氣，往下方摺叠的手法收緊滾圓。重複排氣滾圓剩餘的麵團，之後用乾淨的佈蓋上，静置15分鐘。
When the first fermentation is done, dip your finger in the flour and poke a hole in the middle of the dough, if the indentation remains, it means the dough is right proofed. Take the dough, squeeze out the bubbles by tapping and divide the dough into 8 equal portions. Take one piece of dough, squeeze out the bubbles by tapping and folding it over itself. Using both hands, mold the dough into a ball. Repeat the steps for rest of the dough. Cover with a clean kitchen towel and let it rest for 15 minutes.
5.静置15分鐘后, 取出一份麵團，排氣，擀成長方形，然後抹上紅豆餡，之後由上往下捲起來，底部收緊。用手掌稍微將麵團搓長，將1/3 處打個結，兩端捏緊，收口向下。重複剩餘的麵團。將麵團放入已鋪上烘培紙的模具里，蓋上乾淨的佈，之後放到室溫於30-33攝氏度左右，發酵60分鐘。
After 15 minutes, take one piece of dough, squeeze out the bubbles by tapping and roll the dough out flat into rectangle shape, then spread the red bean fillings on the dough. Roll the dough from the top all the way to the end, then seal the end tightly. Roll the dough into a little longer with both palms, tie a knot, then seal both of the ends tightly. Place the dough into the baking pan which lined with parchment paper. Repeat with the rest of the dough. Cover it with a clean kitchen towel and let it proof for second time for about 60 minutes at 30-33°C room temperature.
6.二次發酵后，在麵包表面刷上一層蛋黃液。
After second fermentation is done, brush the surface of the bread with egg yolk mixture.
7.烤箱預熱170攝氏度，入烤箱烘烤13-15分鐘（每一台的烤箱不同，請大家自己斟酌烤箱溫度与時間)。从烤箱中取出, 輕敲幾下排出空氣, 之後將麵包轉移到凉架上晾涼。稍微放涼後，就可以享用這美味又好吃的豆沙麵包啦！這款麵包口感蓬鬆柔軟，自己做的紅豆餡不甜不膩，軟綿的麵包包裹著細膩的紅豆沙，鬆軟香甜味道一級棒！這款應該是麵包最經久不衰的暢銷款了，大人小朋友一定很是喜愛，也很適合當早餐吃。這款麵包製作非常簡單，大家一起學做起來吧！
Preheat the oven to 170°C, bake for 13-15 minutes (Everyone's oven is different, you may adjust the temperature and baking time based on your oven). Remove the bread from the oven, tap on the table a few times to remove air bubbles then transfer to a cooling rack. After the bread slightly cool down, then it’s ready to serve this delicious red bean bread! The bread has a soft and fluffy texture and it wrapped with homemade red bean paste, which is not too sweet, everything is perfectly delicious. It is suitable for breakfast and everyone must love it. This red bean bread is very simple to make, let's bake together!
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我不是老师，单纯因为喜欢烘焙，所以开始自学烘焙！純粹分享我个人的小小烘焙制作, 欢迎大家一起交流。如果你喜歡我的影片請別忘了【訂閱 & 按讚）。
I'm not a baking teacher, just because I love and enjoy baking, so I started to learn baking myself. Purely sharing my personal little baking production, welcome everyone to communicate. Let's learn and grow together. If you like my video, don’t forget to like, share and subscribe to my channel.
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