扭扭紅豆包 — 柔軟牛奶麵包搭配香甜紅豆餡 | Twisted Red Bean Buns — Fluffy Milk Bread with Sweet Red Bean Filling

📌 Follow us: @CozyKitchen436 #RedBeanBread #MilkBread #JapaneseBakery #AsianDessert #HomemadeBread #SweetBread #BreadRecipe #SoftBread #紅豆麵包 #牛奶麵包 #日式麵包 #手作麵包 #在家烘焙 #甜麵包 #麵包食譜 *🌀 Twisted Red Bean Buns – Soft, Fluffy, and Sweet! 🍞* Learn how to make these beautiful and delicious Twisted Red Bean Buns from scratch! With pillowy soft milk bread and a creamy red bean filling, this recipe is perfect for breakfast, tea time, or as a gift-worthy treat. 📌 Full recipe below – don’t forget to LIKE, SUBSCRIBE & SHARE if you love baking videos! ✨ Ingredients *🔹 Tangzhong (Water Roux):* Bread flour – 15g Water – 75g *🔹 Main Dough (makes 10–12 rolls):* All of the Tangzhong Bread flour – 370g Sugar – 42g Cream – 30g Milk – 160g Yeast – 5g (dissolved in 10g water) Egg – 1 Salt – 4g Unsalted butter – 42g *🔹 Red Bean Filling:* Red beans – 180g (soaked overnight) Water – 500g Black cane sugar – 55g Heavy cream – 20g Unsalted butter – 20g ###🔸 Tangzhong (Water Roux) Instructions 1. In a small saucepan, mix the bread flour and water until no lumps remain. 2. Cook over medium-low heat, stirring constantly until it thickens into a smooth paste (about 65°C or until lines appear when stirred). 3. Remove from heat and let it cool completely before using. 4. Can be stored in the fridge for 5–7 days in an airtight container. 🍡 Red Bean Filling Instructions 1. Soak red beans overnight (or at least 8 hours). 2. Boil with 500g water until beans are soft. 3. Drain well. 4. Remove skin from half the beans and mash into a paste. 5. Mix the paste with the other half of whole beans. 6. Add butter and cream in portions to the mixture in a pan, cook until thickened. 7. Let cool and roll into 25g balls. 🍞 Dough Instructions 1. Combine all ingredients *except yeast and butter* and mix well. 2. Add the dissolved yeast, mix again. 3. Add butter and knead until smooth and elastic (windowpane stage). 4. Let dough proof for 1 hour or until doubled. 5. Divide into 50–60g portions, rest 15 mins. 6. Flatten, wrap in red bean filling, and shape into balls. 7. Follow the twist shaping shown in the video. 8. Let rise again for 1 hour until doubled. 9. Bake at *180°C (356°F)* for *14 minutes* or until golden. 💡 *Tip:* Save the red bean boiling water — it’s great for reducing bloating and nourishing the body! 📷 Tag me if you try this recipe! I’d love to see your creations. 🔔 Subscribe for more cozy baking recipes! *🌀 扭扭紅豆麵包 — 柔軟、鬆綿又香甜！🍞* 教你從零開始做出這款漂亮又美味的 *扭扭紅豆麵包*！ 鬆軟的牛奶麵包搭配綿密香甜的紅豆餡，無論是早餐、下午茶，還是送禮都非常適合。 📌 完整食譜在下方👇 喜歡烘焙影片的話別忘了按讚、訂閱與分享！ ✨ 食材 *🔹 湯種（Tangzhong）：* 高筋麵粉 – 15g 水 – 75g *🔹 主麵團（約可做 10–12 顆）：* 全部湯種 高筋麵粉 – 370g 砂糖 – 42g 忌廉 – 30g 牛奶 – 160g 酵母 – 5g（加 10g 水溶解） 雞蛋 – 1 顆 鹽 – 4g 無鹽牛油 – 42g *🔹 紅豆餡：* 紅豆 – 180g（浸泡一晚） 水 – 500g 黑糖 – 55g 鮮奶油 – 20g 無鹽牛油 – 20g 🔸 湯種做法 1. 將高筋麵粉與水放入小鍋中，攪拌至完全無顆粒。 2. 以中小火加熱，不斷攪拌至成為光滑濃稠的糊狀（約 65°C 或攪拌時能看到紋路）。 3. 離火，完全放涼後使用。 4. 可放入密封容器冷藏保存 5–7 天。 🍡 紅豆餡做法 1. 紅豆提前浸泡一晚（或至少 8 小時）。 2. 加入 500g 水煮至紅豆變軟。 3. 瀝乾紅豆。 4. 將一半紅豆去皮並壓成泥狀。 5. 與剩下帶皮的紅豆混合均勻。 6. 放入鍋中，分次加入牛油與鮮奶油炒至收乾變稠。 7. 放涼後搓成每顆約 25g 的小球。 🍞 麵團做法 1. 將所有材料（**除了酵母與牛油**）混合攪拌至均勻。 2. 加入已溶解的酵母水，繼續攪拌。 3. 加入牛油，揉至麵團光滑、有彈性，並出現薄膜（撐開不破）。 4. 室溫發酵約 1 小時或至麵團變成兩倍大。 5. 分割成每份約 50–60g，滾圓後靜置 15 分鐘鬆弛。 6. 包入紅豆餡，搓圓。 7. 依照影片教學進行扭轉造型。 8. 進行第二次發酵，約 1 小時或至兩倍大。 9. 送入已預熱烤箱，以 **180°C**（356°F）烘烤 **14 分鐘**，或至表面金黃即可。 00:00 開場介紹 00:15 材料準備 01:00 麵糰製作步驟 02:00 發酵過程 02:33 紅豆餡製作 04:00 包餡技巧 05:00 最後發酵 & 烘焙 06:30 成品展示 07:00 小貼士 07:30 結語 💡 *小提醒：* 煮紅豆的水不要倒掉，喝下去有助於去水腫又滋補！ 📷 有試做的話記得標記我喔～我很期待看到你的作品！ 🔔 訂閱頻道，獲取更多療癒系烘焙食譜！