Japanese noodle bread

　　This Japanese noodle bread is made with Japanese noodles, which is richer in flavor, sweeter in taste, and has a soft, soft noodle bread that the whole family loves to eat.

WHAT YOU NEED

Ingredients

High flour 160 grams
Low flour 40 grams
30 grams of fine sugar
2 grams of salt
30 grams of tea oil
One egg.
70 grams of milk
4 grams of yeast
45 grams of flour
22 grams of butter
10 grams of tea oil
Half an egg yolk
15 grams of corn flour
20 grams of fine sugar
260 grams of red bean sand

How TO MADE Japanese noodle bread

Steps 1 to 4

1. All the bread ingredients are mixed together into a dough and then continued to be mixed until the membrane is removed for the first fermentation.

2. The dough is divided into six small doughs and stirred for 15 minutes, taking a small dough into an oval shape, rubbing it in a moderate amount of red bean sand, rolling the dough from one end to pinch the interface.

3. The dough is cut from the middle with a knife, made into a flower shape and placed in a baking tray for a second fermentation.

4. The butter softened at room temperature is stirred with an egg beater and then added to the mountain tea oil to continue to be stirred.

Steps 5 to 8

5. Add the fine sugar to the mixture, then add the egg yolk to the mixture.

6. The flour and cornstarch that have been sifted continue to be stirred evenly and placed in the refrigerator for storage.

7. Brush the fermented dough with egg juice or sprinkle water, then sprinkle the beans, preheat the oven to 180 degrees and bake for about 15 minutes.

8.