Three is the simplest of the braid bags, but you can insert the filling in the braid, that's not easy, the layers of flavor also come out, the red bean sand honey bean is very sweet, you can use it in moderation.

WHAT YOU NEED

Ingredients

150 grams of milk
High flour 260 grams
10 grams of fine sugar
2 grams of yeast
100 grams of flour
One egg.
30 grams of fine sugar
4 grams of salt
15 grams of milk powder
2 grams of yeast
25 grams of butter
30 grams of beans
80 grams of honey
Low flour or almond flour 50 grams
25 grams of butter
30 grams of white sugar
A little bit of egg juice.

How TO MADE A bag of peanut butter

Steps 1 to 4

1. Medium variety A: milk 150 grams high flour 260 grams, fine sugar 10 grams, yeast 2 grams main dough B: high flour 100 grams, 1 egg, fine sugar 30 grams, salt 4 grams, milk powder 15 grams, yeast 2 grams, butter 25 grams filling C: red bean sand 30 grams, honey bean 80 grams spinach D: low flour or almond flour 50 grams, butter 25 grams, white sugar 30 grams surface decoration E: whole egg juice slightly put all the ingredients and clusters in material A, refrigerate and ferment for more than 18 hours (not more than 72 hours)

2. It is made by softening the butter in material D, mixing it with white sugar, then adding low-fat flour, mixing it into a lump, forking it into small particles with a fork, putting it in a fresh bag, putting it in the refrigerator and refrigerating it.

3. Tear the medium into small pieces and add all the ingredients in the main dough except the butter.

4. When the dough is kneaded until a thicker film can be pulled out, butter is added, and after the butter is completely absorbed, the dough is smooth, stretchable, and not sticky.

Steps 5 to 8

5. The dough is processed into a small dough of 33 grams, rolled, covered with a preservative film and stirred for about 20 minutes.

6. The dough is rolled into an oval and thinned on one side.

7. A thin layer of red bean sand is applied to the thick side of the dough, evenly sprinkled with honeybees.

8. Rolled into thin long strips, with both ends rubbed for spare.

Steps 9 to 12

9. All three are treated the same way.

10. Squeeze one end to process the dough braid, and squeeze the other end as well.

11. The prepared bags are placed on an oven lined with baking paper, covered with a preservative film, and subjected to a second fermentation in a warm, humid room at about 35 degrees Celsius.

12. After about 45 to 60 minutes, the dough will rise to about 2.5 times its original size.

Steps 13 to 16

13. Brush over a thin layer of whole egg yolk.

14. Spread evenly on the pre-prepared spices.

15. Put in a preheated oven, medium layer, 180 degrees up and down, 18 minutes.

16. Immediately after baking, it is removed, placed on a shelf, dried, cooled, and stored in a bag.

17.

Handy cooking tips

　　About the material: the above material can be used to make six dough bags of 100 grams, in order not to make the bread stick together, I divided it into two plates.If there is only one oven in the house, and the oven is small, the material can be reduced by half; otherwise, the spicy grains can be stored in the refrigerator and refrigerated, can be used repeatedly; the surface whole egg juice can be dispersed the main dough material eggs first, reserve a little and then cook.There are many types of dough, you can choose the one you usually like, you can also use the direct method, but the dough of the bread should not be too wet and soft.