Japanese bread recipe for recommendation?

Except for the salt and butter in the ingredients, pour all the other ingredients into the chef's machine on slow speed and stir well

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Purge until you can't see the flour as the main, then you can add the salt, then stir the salt on slow speed and stir well, and then stir quickly after stirring well

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They have been stirring like this, then you can add the Butter slow speed mixing

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Butter slow speed mixing, open fast mixing, mix until you can pull out this thin glove film, this surface is ready.

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Relax for 15 minutes at room temperature

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After 15 minutes of relaxation, divide the dough into 70 grams of dough, and put it into the freezer for 30 minutes after 10 minutes of relaxation

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This is the way to make Japanese horn, roll it out.

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Then roll it up, roll it to about 28cm, and then roll the sides to make them pointy

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Roll it like this into a mold (the top of the mold should be greased with a layer of butter)

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Here's the way to do a Japanese Red Bean Bun: Take a piece of dough and pat it down a little bit. Take a piece of dough and flatten it out a bit

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Pack in 35g of red bean filling (we used the finished product)

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After you have packed it in, flatten it out a bit

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Puncture it with the rolling pin and make sure to put it to the end

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This is how to make a Japanese red bean bun. Description

Then brush one half of the bread with egg wash

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Dust the egg-brushed side with white sesame seeds

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This is for the Japanese chestnut stuffing: again, take a piece of dough and flatten it out

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Wrap it in a 35 grams of chestnut stuffing (250 grams of chestnuts). Chestnut filling (250g chestnut, 70g sugar, 25g butter)

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Also take a little bit of flat, and then put it into the rising box, at a temperature of 35 humidity 75 to rise for 30 minutes, rise to 1.5 times the size

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Raising the bread for the surface decorations, the Japanese horn brush the egg on it, the Japanese red bean buns on the other side, and the other side, the Japanese red bean buns on the other side, and the other side, the Japanese red bean buns on the other side. Brush the other side of the red bean buns with egg wash, then squeeze the cheese-flavored Crostata in the middle

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Japanese chestnuts, brush with egg wash, cut the chestnuts in half, and press them into the bread, then bake for 12 minutes at 220 degrees Celsius and 170 degrees Fahrenheit

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The trumpets are the same. The same Brush with egg wash and bake in the oven

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This is how the Japanese chestnuts come out of the oven, be sure to bake this caramel color

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The finished Japanese red beans

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These are the Japanese trumpets, the inside of the light cream and cheese flavor. Custard is mixed one to one and then dipped in crunchy flakes?