This bread is made with the leftover glutinous rice red beans dessert pulp while hoping to catch a taste of this wonderful sweet dessert from the bread. Although it is devoid of milk and eggs, the bread still comes out soft and chewy.
这道面包是采用家里剩余黑糯米红豆糖水的渣而混入面包制作材料中而制作而成的。虽然面包食谱里不含牛奶及鸡蛋但是烤出的面包富有糖水的浓香味，面包体蓬松既有口感。
黑糯米红豆糖水面包
Black Glutinous Rice Red Bean Dessert Buns
Ingredients 材料(A)
710g Japanese Bread Flour 日本面包粉
200g Glutinous Rice Red Beans Dessert 黑糯米红豆糖水
3 Tsp Instant Dried Yeast 速溶干酵母
65g Castor Sugar 细砂糖
5g Salt 盐
100g Vegetable Oil 菜油
230g Warm Water 温水
80g Coconut Cream 浓椰浆
(B)
Store Bought Red Bean Fillings 市卖红豆馅料
Method 做法
Combine (A) together into a bowl of a stand mixer with hook attachment. Knead at medium speed approx. 20-25 mins, until the dough becomes smooth and pliable. The same applies when you are completely kneading by hand.
把材料A一起混入搅拌器依照揉面标准程序继续以中速把面团搅拌（大约20-25分钟），若是手搓面团也是以相同的标准程序将面团搓成光滑有弹性的面团。
把材料A一起混入搅拌器依照揉面标准程序继续以中速把面团搅拌（大约20-25分钟），若是手搓面团也是以相同的标准程序将面团搓成光滑有弹性的面团。
Place dough into a slightly greased bowl. Cover bowl with either cling wrap or cloth and allow the dough to proof for 1-2 hours or until it doubled in size.
将揉好的面团滚圆，收口朝下捏紧放入涂抹少许油的盆中，盖上拧干的湿布或保鲜纸放置到温暧密闭的空间进行第一次发酵约1-2小时至面团变两倍大为止。
Punch down the dough. Divide the dough into 20 equal portions and mould it round. Let it rest for another 15 mins.
将面团用手压除气体，然后把面团平均分割成20等份, 滚圆盖上拧干的湿布或保鲜膜再让面团松弛15分钟.
Sprinkle the worktop with bread flour, flatten each dough into a disc and wrap in the red bean fillings (B) and seal the edges and mould round. Flatten the dough slightly and use a sharp knife or scissors to make 4 cuts (as shown in pictorial) on the edge of the dough. Arrange the dough on a baking tray line with greased parchment paper. Space the doughs 4 inches apart to make room for the doughs to expand.
台座上撒些高筋面粉，将休息好的面团用擀面棍把面团压扁，然后包入馅料B捏紧收口滚圆。然后再把包好的面团用手心轻轻地压扁，用利刀或剪刀在面团边缘割出四边(如图)。将整形好的面团排入已刷上不融化牛油(或铺上烘培纸)的烤盘上。面团之间应保留4寸的距离，给予面团膨胀的空间。然后才摆入烤盘。
Repeat the process for the balance 19 ps of dough.
再重复同样的做法把其余的19份面团完成。
台座上撒些高筋面粉，将休息好的面团用擀面棍把面团压扁，然后包入馅料B捏紧收口滚圆。然后再把包好的面团用手心轻轻地压扁，用利刀或剪刀在面团边缘割出四边(如图)。将整形好的面团排入已刷上不融化牛油(或铺上烘培纸)的烤盘上。面团之间应保留4寸的距离，给予面团膨胀的空间。然后才摆入烤盘。
Repeat the process for the balance 19 ps of dough.
再重复同样的做法把其余的19份面团完成。
Spray some water over the surface with a fine mist nozzle. Final proof the bread in a unheated oven for another 50-60 mins.
将烤模放入未开火的烤箱中, 面团表面喷些水然后盖上烤箱门, 再侍发酵50-60分钟至两倍大.
8-10 Mins prior to baking time, remove baking pan from oven and turn on the oven heat to 180C degrees.
发酵好前8-10分钟, 将烤面团模从烤箱中取出, 烤箱打开预热刊至180C度.
Bake in a preheated oven at 180C degrees for 15-16 mins or until golden brown.
送入已预热至180C度的烤箱内烘烤15-16分钟至面包烤熟及表面变金黄色即可。
Remove bread from oven and allow to cool on cooling rack.
烤好后放在铁网架上放凉。
Note 注意:
If you deemed the buns too much for your consumption, you may divide the dough into two equal portions after the 1st proofing. Half of it you may still proceed as per the above stated method to make buns with store bought red bean fillings. The balance half of the dough you may turn it into a loaf.
您要是觉得这食谱分量过多的话，一旦面团完成第一次发酵后，可以将面团分割成二等份，一份用来制造以上的黑糯米红豆糖水面包尔另一份用来制作面包条。
For standard open lid bread loaf, bake it in a preheated oven at 170C degrees for 35-38 mins. For close lidded loaf, bake it at 210C degrees for 35-38 mins.
采用无盖的面包条，可以采用预热至170C度烤箱烘烤35至38分钟。对于带有盖的面包条模具那，就得采用210C度烘烤35-38分钟即可。
Note 注意:
If you deemed the buns too much for your consumption, you may divide the dough into two equal portions after the 1st proofing. Half of it you may still proceed as per the above stated method to make buns with store bought red bean fillings. The balance half of the dough you may turn it into a loaf.
您要是觉得这食谱分量过多的话，一旦面团完成第一次发酵后，可以将面团分割成二等份，一份用来制造以上的黑糯米红豆糖水面包尔另一份用来制作面包条。
For standard open lid bread loaf, bake it in a preheated oven at 170C degrees for 35-38 mins. For close lidded loaf, bake it at 210C degrees for 35-38 mins.
采用无盖的面包条，可以采用预热至170C度烤箱烘烤35至38分钟。对于带有盖的面包条模具那，就得采用210C度烘烤35-38分钟即可。
