No eggs in the bag.

　　Because my dad is allergic to eggs, he didn't put eggs in this bread.

WHAT YOU NEED

Ingredients

Pineapple peel in moderation
50 grams of butter
30 grams of milk
Two spoons of sugar
Low-fat flour in moderation
Clinging to moderation
Red beans in moderation
Three spoons of sugar
Maize oil in moderation
Moderate amount of milk

How TO MADE No eggs in the bag.

Steps 1 to 4

1. Flour, sugar powder, salt, yeast powder, milk are mixed into a full-stage dough, fermented like ordinary bread.

2. The pineapple peel material is removed from the flour, the rest is mixed evenly, then the powder is sifted, placed in the refrigerator and refrigerated.

3. Red beans are cooked until semi-cooked, the water is filtered, the red beans are crushed, then poured into a little boiling water, then put in the blender to be mixed into fine bean sand

4. Add sugar, distilled milk, corn oil and heat it in the pan until it dries slightly.

Steps 5 to 8

5. The fermented dough is divided into nine parts, the pineapple peel is divided into nine parts, one of the dough is wrapped in red bean sand, and the pineapple peel is pressed flat over the dough.

6. Use a knife to scratch the grid, cover it with a preservative film, place it for forty minutes, preheat the oven at 170 degrees for ten minutes, bake for twenty minutes.

7. That's it.

Handy cooking tips

　　The corn oil in the red bean stuffing is intended to make the red bean more delicate and less prone to spoilage.