Red bean practice: wash red beans and add water to the rice cooker, and steam 2 cups of water in the outer pot. Turn the red beans a little after the rice cooker jumps, and then steam the 1 glass of water in the outer pot. Finally, add sugar and stir well. Put 1 cup of water in the outer pot and steam for 3 times. After cooling, put it in the refrigerator for one night, and fry it in a clean pot the next day until the water is slightly dry, that is, take the yeast and add warm water and let it stand for 5 minutes (the yeast dissolves in water to produce bubbles), and all the materials are stirred evenly to form balls.

Step 2: Knead the dough into a smooth dough, then add the room temperature cream and knead it evenly. The dough won't be too caked at first, so don't worry about kneading it!

After adding cream, the dough will become brighter.

Cover with two layers of plastic bags, seal tightly, let the plastic bags tightly wrap the dough, and put it in the refrigerator 18-20 hours for low temperature fermentation.

The dough became obviously bigger (after one night).

Untie the seam, press the dough through the plastic bag with palm force, and exhaust.

After taking out the dough, open the air slightly.

Take the top 1/3 and fold it down.

Fold 1/3 below.

Turn the dough over 90 degrees and open it.

Roll the dough in step 1 1 into a pillow shape, cover it with plastic wrap, and relax for 10- 15 minutes.

Divide the dough into 8 equal portions.

After each piece of dough is opened, it is wrapped with red beans (according to personal preference).

The dough wrapped with red beans is rolled up from top to bottom.

Pinch and shape with two fingers.

Here are two kinds of dough, about 75-85g each. Cut it in half and roll it up to make Yamagata toast.

Spray water, cover with wet cloth, ferment at room temperature 1 hour, grow to twice the size, put in a preheated oven, bake at 170℃ for 20-25 minutes, and then discharge! !