Step 1

Group photo of bread ingredients: high-gluten flour, ordinary high-activity dry yeast, salt, caster sugar, milk, softened butter, low-sugar red beans;

Step 2

All the ingredients except red beans and butter are put into the kneading bucket, stirred at low speed into a ball and then turned to medium and high speed, the dough is soft and moist, and the softened butter can be added when the thick film is stretched;

Step 3

First whip at low speed to make the butter completely integrated into the dough, then turn to high speed to whip, the dough is soft and moist in a non-stick basin, and pull a piece that can hold up a transparent and elastic film;

Step 4

Put the dough in a basin and ferment it in a warm and moist place with plastic wrap.

Step 5

When fermenting the dough, make Mexican matcha sauce: see the list above for ingredients;

Step 6

Powdered sugar, salt and butter whipped together and added eggs;

Step 7

Stir well and pour in the matcha powder;

Step 8

Stir well at low speed and add flour;

Step 9

Use an electric whisk to stir well at low speed;

Step 10

Put the matcha sauce in a piping bag and set aside;

Step 11

The dough is twice as large, and the fingers dip in flour to poke holes on the top of the dough, without collapsing or retracting slightly;

Step 12

Pour the dough on the chopping board, gently pat the exhaust, weigh and divide into 8 equal parts;

Step 13

Knead into a circle, let stand for about 15 minutes, and cover with a basin or plastic wrap;

Step 14

Red bean filling 30-40 grams each, knead the ball and set aside;

Step 15

The loose dough is pressed slightly with your fingers, and the finger pit is relaxed in place if it does not rebound; Pat into a cake shape and place the red bean ball on top;

Step 16

The surrounding dough is gathered towards the middle, kneaded into a ball, sealed downwards and placed in a baking tray lined with oil paper, leaving enough space between each other; The dough blank is placed in the oven for secondary fermentation, the temperature does not exceed 40 degrees, and water can be sprayed to increase humidity;

Step 17

When the dough is nearly 2 times larger, preheat the oven to 190 degrees and squeeze the matcha sauce on the surface of the dough blank in a swirl shape;

Step 18

Send it to the middle layer of the preheated oven, heat up and down at 190 degrees, about 20 minutes; let it dry for a few minutes after it comes out of the oven, and gently transfer it to the drying rack after the Mexican sauce is set, and eat it on the same day, the taste is excellent.

Step 19

Mexican matcha red bean buns, warm, soft, low-sugar and slightly sweet, delicious and delicious!