超柔软的日式雪芙红豆面包，放2-3天依然松软 ｜Indulge in the Flaky and Soft Delight of Japanese Red-Bean Bread

这款奶香味十足的日式雪芙红豆面包，柔软得像云朵，搭配香甜酥脆的雪芙酱和夹心的红豆馅，超好吃，放上2-3天依然柔软。

➡️配方 ☘️ 日式雪芙红豆面包（制作2个6寸圆形面包）
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🍀面团
高筋面粉 270克
奶粉 15克
细砂糖 25克
速发酵母 4克
盐 3克
炼乳 20克
中号鸡蛋 1颗 (连壳55-60克)
牛奶130克
无盐黄油（软化） 25克

🍀雪芙酱
无盐黄油(软化) 20克
糖粉 15克
温牛奶 20克
低筋面粉 25克

🍀 其他
红豆馅 200克
刷全蛋液或者蜂蜜水
刷融化黄油
表面撒上杏仁片

☘️ 预热烤箱180C/360F；180C/360F烤18-21分钟
请根据自家烤箱情况，调整烤箱温度和时间

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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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