核桃红豆面包（Red Bean Walnut Bun)

好久都没有做包包了。

开始想念在韩国时吃的软软面包。

心血来潮就做了个简单的核桃红豆面包。

这个直接法的马铃薯面包食谱，还是百吃不厌；

成品永远都是软软的，所以很多朋友都非常喜爱。

我身边的朋友们当然又是玩“自拍” ，把我的手抄本拿来“咔嚓咔嚓”

呵呵。。。这手机还真的好用；

随时随地都可以把想要的画面拍下，占为己有。

就连食谱也不用抄写了。

手指按一按就OK咯。

虽然不是什么神秘和新鲜的食谱，

但却是永远不失败的食谱。

食谱参考马铃薯面包

Ingredients:

• 250g bread flour
• 50-60g mashed sweet potatoes (cooled)
• 50g caster sugar
• 1 small eggs
• 70g fresh milk (adjust accordingly)
• 1/2 tsp salt
• 1 tsp instant dried yeast
• 20g butter
• filling: sweet red bean paste
• topping: roasted walnut

Method:

1. Mixed flour, mashed potato, yeast, sugar and salt in a bowl.
2. Slowly add egg and milk in a steady stream while mixing in low speed until a ball is formed.
3. Add in butter and Knead dough until the dough is smooth, elastic and can stretch into thin sheet. 
4. Cover with a damp towel and let rise for 45 minutes to 1 hour.
5.  Punch down to expel trapped air.  Divide into 12 small equal portions and rest for 10 mins.  
6. Flatten the dough and roll out into circle and wrap in red bean filing and seal.Top with walnut.
7. Place on a baking tray. Let is proof for another 45mins.
8. Egg wash and bake in pre-heated oven at 170c for 12mins. 
9. Remove from baking tray and cool on a wire rack.