Red bean sandwiches

　　The main purpose of making this small loaf of bread is to consume the red bean sand used to make the mid-autumn moon cake. The red bean sand used to make this loaf of bread doesn't need to be very thin, and it doesn't matter if it has red bean peel, but it tastes good.

WHAT YOU NEED

Ingredients

High starch flour 300 grams
6 grams of instant yeast
20 grams of milk powder
40 grams of white sugar
2 grams of salt
30 grams of softened butter
10 grams of butter melted into a liquid
Red bean sand in moderation
About 190 grams of water

How TO MADE Red bean sandwiches

Steps 1 to 4

1. The only difference is that this dough needs to be rubbed out of the membrane, as shown in the picture.

2. I'm not very good at pulling membranes.

3. After kneading, it is placed at a temperature of about 25 degrees Celsius, allowing the dough to ferment twice as much.

4. The fermented dough is formed, thinned, and coated with red bean sand, trying to be as uniform as possible.

Steps 5 to 8

5. After laying, roll it into rolls, either from left to right or from right to left, and try not to roll it into the air.

6. Cut the rolls, put them in the oven, put them in the oven, and add a bowl of hot water for a second fermentation.

7. Be careful to leave a space between each dough to facilitate fermentation.

8. The final baking temperature is about 180 degrees, 35 minutes.

9. The melted butter is applied to the pan to prevent it from sticking.

10. Don't use the oven to adjust the temperature yourself.