I've always found braids to be a bit of a hassle, so I haven't done it, and I like bread with stuffing in it, but it's not very well wrapped, but I still have to add it, and the beans are still very tasty.This is a one-time fermentation method that saves time, taste, and aging of the bread, so you can come and try it.

WHAT YOU NEED

Ingredients

Two loaves of bread in moderation
165 grams of high-strength powder
30 grams of low-fat powder in a box
35 grams of fine sugar
2 grams of salt
3 grams of yeast
29 grams of whole eggs
110 grams of milk
15 grams of butter
Honey beans in moderation
Whole egg juice (for the surface of the bread)

How TO MADE Honey bean bread

Steps 1 to 4

1. In addition to butter and honey, the ingredients are mixed in a wrapping machine or cooking machine until the expansion stage.

2. In softened butter

3. It's called the glove film.

4. Divide the dough into eight equal parts, then knead the dough and let it sit for 15 to 20 minutes.

Steps 5 to 8

5. It is shaped like a tongue.

6. Press the bottom thin with your fingers and put it in the honeycomb.

7. Roll from top to bottom and continue to relax for 10 to 15 minutes.

8. Rub the dough into thin long strips of about 26-28 cm, with two slightly pointed ends

Steps 9 to 12

9. According to the recipe, make four braids.

10. 1 pressure 3

11. 2 and 3

12. 4 pressure 2

Steps 13 to 16

13. You can repeat it.

14. The order here is the order after the change, which is the order of the dough in front of you, and you don't have to think about what the previous one was.

15. It's nice to have two sharp heads.

16. The fermentation temperature inside the oven is set at 40 degrees, and the eggs grow to twice the size of the volume.

17. You can put a bowl of warm water at the bottom, and if you're as lazy as I am, you can spray water on the surface of the dough, spraying it every 15 minutes.

18. You can see that the oven is very tightly sealed, and there's water vapor on the door.

19. The bread is fermented to twice its volume.

20. Take out the fermented bread, and the oven can be preheated to 170 degrees, because the beans color faster, so I set the heat up to 150 degrees and lower it to 160 degrees to preheat.

21. Different ovens have different temperaments, if the color of the oven is not fast, the internal temperature of the oven is 170 degrees.

22. The extracted dough is cooled for 2 minutes, the surface water vapor is gone, and then the egg liquid is brushed.

23. Then put it in the lower layer of the oven and bake for about 20 minutes until the surface is uniform and has the smell of bread.

Handy cooking tips

　　The dough needs to be loose enough to be easily kneaded, otherwise the dough will shrink, so don't skip these steps.