Japanese Red Bean Cake

1. Put all the ingredients in the bread maker, except for butter, and start the first dough mixing program.

2. After the first dough mixing program, add butter and start the second dough mixing program.

After the second kneading process, ferment the dough to twice its size.

4. Take out the fermented dough for exhaust, divide it evenly into 8 parts, and let it relax for 15 minutes.

5. Divide the Red bean soup into 20g portions.

6. Take a loose dough and press it flat with your hands.

7. Put Red bean soup filling.

8. Wrap it up like a bun.

9. Close the mouth downwards and press it slightly with your hand to flatten everything.

10. Put a bowl of hot water in the oven, start the fermentation mode, put in the prepared embryos, and ferment for 30 minutes.

11. Take out the pre cooked embryos from the oven, spray an appropriate amount of water on the surface, and sprinkle a little black sesame seeds.

12. Lay a layer of oil paper on top.

13. Place a baking tray gently on top of the raw embryo.

14. Preheat the oven to 160 degrees and bake the middle layer for 20 minutes.

15. Bake the red bean cake and let it cool on the grill before sealing and storing it. It can be left at room temperature for 3 days.

16. Soft and delicious, with sufficient filling.

17. Finished product drawings.