Tofu and sandwiches

WHAT YOU NEED

Ingredients

280 grams of high-quality flour
160 grams of water
10 ml of dry yeast
50 grams of fine sugar
2.5 ml of salt
12 grams of milk powder
30 grams of whole eggs
30 grams of butter
250 grams of beans
Surface brush: moderate amount of whole egg juice

How TO MADE Tofu and sandwiches

Steps 1 to 4

1. The ingredients for making the bread dough are kneaded into the dough, kneaded to the extended stage that can pull out the thin film, and fermented to 2.5 times the size at room temperature (about 1 hour at 28 degrees Celsius)

2. The fermented dough is taken out of the air, divided into 10 pieces, kneaded into small round doughs, and fermented for 15 minutes.

3. Take a medium-fermented dough, press it flat, and wrap it in 25 grams of red bean sand.

4. The dough is wrapped in red bean sand, the mouth is placed down on the board, and the dough is grown in an oval shape with a doughnut stick.

Steps 5 to 8

5. As shown in the figure, cut four knives upright on a long ellipse, without cutting the head and tail.

6. Cut the dough, squeeze the two ends, twist it, make a single knot of the twisted dough, put it in a 10 cm diameter breadboard tray.

7. After forming all the dough in turn, it is placed at a temperature of 38 degrees Celsius and a humidity of more than 80% for final fermentation until the dough is twice its original size (about 40 minutes).

8. The surface of the fermented dough is gently brushed with a layer of whole egg liquid, sent to a preheated oven at 180 degrees Celsius, baked for about 15 minutes, until the surface of the bread turns golden yellow and ready for baking.

9.