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🔹 紅豆麵包
老家附近以前有家西點麵包店
麵包出爐時間剛好是我放學肚子最餓的時候
每天媽都會買一袋麵包給我當下午的點心
裡頭總有我倆都愛的綿密香甜的紅豆麵包
紅豆麵包是最受歡迎的臺式麵包之一。然而，事實上，臺灣的紅豆麵包源自於日本，是在日治時期從日本傳入的。日本於明治維新廢止武士階級後，一名失業的武士把和菓子中常用的紅豆餡與西方的麵包結合，發明了紅豆麵包。西元1875年，紅豆麵包獲得明治天皇大加讚賞，此後，紅豆麵包在日本幾乎成了麵包的代名詞。知名動畫角色「麵包超人」的日文原名，其實就是「紅豆麵包人」。這裡就與大家分享如何用低溫中種法做出蓬鬆軟柔、綿密細緻的經典紅豆麵包。除了紅豆麵包以外，這款麵團也能用來做其它種類的臺式麵包或生吐司哦。（文末附影片）
🔹 Red Bean Buns
Near my home, there used to be a bakery.
The buns came out when I felt peckish after school every day.
Then Mum would buy a bag of buns for my afternoon tea,
Which always contained soft and sweet red bean buns, our favourites.
The red bean bun (anpan) is very popular in Taiwan. In fact, it was first introduced by the Japanese in the Japanese colonial period. Due to the abolition of samurai in the Meiji Restoration, a former samurai combined the red bean paste of Japanese sweets with western bread to create the red bean buns. Since the red bean bun was admired by Emperor Meiji in 1875, it has almost become representative of buns in Japan. Actually, the Japanese name of the famous animation character "Anpanman" literally means "red bean bun man" in Japanese. Here, I will show you how to use sponge-and-dough method to make the classic soft, fluffy, and silky red bean buns. Apart from red bean buns, the dough can also be used to make other kinds of Taiwanese buns or Japanese soft white bread. (See the video tutorial at the end.)
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| 製作紅豆麵包的食材一覽。圖片來源：cooking23s.blogspot.com |
(1)
將中種麵團的材料混合均勻，揉成團，放入密封的食品級塑膠袋，先靜置三十分鐘（夏天）至一小時（冬天），然後冷藏放置八至十二小時。（低溫中種法）
Mix all of the ingredients of the sponge dough and knead them into a dough. Leave the dough in an airtight food-grade plastic bag and set it aside for 30 minutes (summer) to 1 hour (winter). Refrigerate it for 8-12 hours (the process is called "low-temperature sponge and dough method").
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| 揉好的中種麵團。圖片來源：cooking23s.blogspot.com |
(2)
混合主麵團材料中的高筋麵粉、酵母粉、糖與鹽。將中種麵團撕成小塊加入。再加入冰塊與水，揉到麵團具有彈性後，加入奶油繼續揉至麵團可拉出薄膜為止。把麵團收圓，蓋好靜置四十分鐘（氣溫 28℃）至五十分鐘（寒冬）。（基礎發酵）
Mix the bread flour, instant dry yeast, sugar, and salt of the final dough. Tear the sponge dough into pieces and add the pieces to the mixture. Add the small ice cubes with water. After kneading all of them into a springy dough, add the butter and knead them into a dough with an earlobe consistency. Cover the dough. Set it aside for 40 minutes at 28℃ or 50 minutes in cold days (the process is called "primary fermentation").
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| 加入撕成塊狀的中種麵團。圖片來源：cooking23s.blogspot.com |
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| 若用攪拌機或廚師機打麵團，先以中速打到冰塊溶化後，轉快速，打到麵團有彈性，轉中速，放奶油，等油脂吸收進去後再轉快速。圖片來源：cooking23s.blogspot.com |
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| 切一小塊，可攤開成這樣的薄膜，麵團就打好了。圖片來源：cooking23s.blogspot.com |
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| 可剪開一個塑膠袋，蓋在麵團上面，讓麵團發酵。圖片來源：cooking23s.blogspot.com |
(3)
將手指插入麵團，形成一個小洞，如果不會馬上回縮，基礎發酵即已成功。把麵團平均分割成十份。將它們拍扁（排氣）後，滾圓。蓋好靜置室溫十五分鐘（鬆弛）。
Insert your finger into the dough and make a hole. The primary fermentation is successful if the hole remains as it is. Divide the dough into 10 equal pieces. Punch them down (the process is called "degassing") and round them. Cover them and set them aside at room temperature for 15 minutes (the process is called "benching" or "resting").
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| 不回縮。圖片來源：cooking23s.blogspot.com |
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| 拍扁。圖片來源：cooking23s.blogspot.com |
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| 滾圓後，蓋好靜置鬆弛。圖片來源：cooking23s.blogspot.com |
(4)
用手將麵團壓扁成中心較厚、邊緣較薄的圓片狀，然後使其形成碗狀，在中心處包入三十五公克的紅豆餡。用手指把麵團拉至覆蓋紅豆餡，將開口確實捏合。封口處朝下，蓋好靜置。重複同樣步驟直到完成十個為止。在 33 至 38℃ 靜置六十至九十分鐘。（最後發酵）
Press a dough piece into a disc which is thick in the centre and thin on the edge. Shape the disc into a bowl and put 35g of the red bean paste inside. Pull the dough to cover the paste and seal the opening tightly. Set it aside with its sealed side down and cover it. Repeat the same process until you've made ten of them. Set then aside at 33-38℃ for 60-90 minutes (the process is called "final rise").
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| 包入紅豆餡。圖片來源：cooking23s.blogspot.com |
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| 確實捏合。圖片來源：cooking23s.blogspot.com |
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| 最後發酵。圖片來源：cooking23s.blogspot.com |
(5)
將烤箱預熱至 190℃（這是指實際溫度，建議放置烤箱專用溫度計測量來確認溫度）。
Preheat an oven to 190℃ (the actual temperature).
(6)
把表面塗抹的蛋黃與鮮奶混合均勻。
Mix well the egg yolk and the milk of toppings.
(7)
等到每份麵團的寬度達到約 8.5 公分，將蛋黃鮮奶混合液均勻抹在每個麵團表面，然後撒上一些黑芝麻。
After the width of each dough has reached 8.5cm, smear the egg-yolk-and-milk mixture on top of each dough. Sprinkle some black sesame on top of them.
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| 準備進烤箱前。圖片來源：cooking23s.blogspot.com |
(8)
以 190℃（實際溫度）烤約十分鐘後，把烤盤前後對調，再烤約五分鐘後出爐放涼即可。
Bake them at 190℃ (the actual temperature) for 10 minutes. Turn the baking tray around. Bake them for another 5 minutes. Cool them off. Then, voila!
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| 剛出爐的紅豆麵包。圖片來源：cooking23s.blogspot.com |
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| 撕開的樣子。圖片來源：cooking23s.blogspot.com |
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| 成品示意圖。圖片來源：cooking23s.blogspot.com |
旁白配樂版影片 Video Tutorial With Talking & Music:
原音重現版影片 Video Without Talking or Music (ASMR):
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附 註（Footnotes）：
(1)
關於紅豆餡的做法，請參閱「紅豆湯與紅豆餡做法」。
About the recipe for the red bean paste, please see "How to Make Red Bean Soup & Red Bean Paste".
(2)
甜麵包的體積小，水份容易被烤乾，因此蛋黃、鮮奶油與蜂蜜是保持麵包濕潤的重要元素。
Sweet buns are quite small and easily become too dry after being baked. So, egg yolk, cream, and honey are very important ingredients to keep the texture moist.
(3)
需要至少製作一定的量，才能用攪拌機打麵團，如果烤箱比較小，可以分批烤。當第一批麵團在烤的時候，第二批可先放冷藏等待。
The dough has to be big enough to be kneaded by a stand mixer. If the oven is not big enough, the buns can be baked in batches. While the first batch are being baked, the second batch can wait in a fridge.
(4)
天氣較熱時，採用低溫中種法較能讓麵團保持低溫，做出口感細緻的麵包。
The low-temperature sponge and dough method can keep the dough temperature low in hot days and make the bun's texture smooth.
(5)
糖可延緩麵包老化，由於我這裡用的糖較少，因此採用較能保濕的上白糖或三溫糖。
Sugar can prevent the bun's texture from drying. Since we use less sugar here, we can choose the Japanese white sugar or light brown sugar, which is more helpful to keep the texture moist.
(6)
取一小塊麵團，如果能攤開成薄膜，具備延展性，麵包的口感才會夠細緻。
Spread a little piece of the dough out. If it has an earlobe consistency, it is springy enough to have a smooth texture.
(7)
主麵團打好後，麵團的溫度如果超過 28℃，成品可能會太過粗糙。
If the temperature of the final dough exceeds 28℃, the bun's texture won't be smooth enough.
(8)
包餡時，用手使麵團形成碗狀，再把餡料放在中間包起來，比較不會露餡。
Shape the dough piece into a bowl and put the paste in its centre to prevent the paste from coming out.
(9)
最後發酵時，若氣溫不夠熱，可將麵團放在裝有兩杯熱水的保麗龍箱中。
During the process of the final rise, the dough can be left inside a styrofoam box with 2 cups of hot water in cold days.
(10)
如果要做成漢堡包，可等發到九公分寬再烤。
If you intend to make burger buns, you can wait until they become 9cm wide before baking them.
(11)
蛋黃加牛奶拌勻，抹在麵團表面，不但能幫助麵包上色，也能提升麵包香氣。
Spreading the mixture of egg yolk and milk on the surface can help the bun look and smell better.
(12)
不同烤箱的功率與上下火特性皆不同，需自己斟酌烤溫、烤的時間與烤盤位置。
The efficiency and the characteristics of upper and lower heats are different among different ovens. The baking temperature, baking time, and baking tray's position need to be adjusted accordingly.
(13)
做好的紅豆麵包，可室溫密封保存兩天，也可冷凍密封保存一個月。復熱時，先退冰三十分鐘，在麵包表面噴些水，再用一百七十度烤五分鐘即可。
The red bean buns can be preserved in a food container at room temperature for 2 days, or in a freezer for 1 month. Before serving again, get them out of the freezer for 30 minutes, sprinkle some water, and bake them at 170℃ for 5 minutes.
(14)
恭喜網友 Yu-chih Chin 試做成功！ Congratulations on Yu-chih Chin's success!
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| 圖片來源（Source of the Picture）： www.facebook.com/yuchih.chin |
(15)
恭喜網友 家菱 試做成功！ Congratulations on 家菱's success!
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| 圖片來源（Source of the Picture）： www.facebook.com/827958819/ |
(16)
恭喜網友 threekidsmom_s 試做成功！ Congratulations on threekidsmom_s's success!
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| 圖片來源（Source of the Picture）： www.instagram.com/threekidsmom_s/ |
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