WHAT YOU NEED

Ingredients

30 grams of black sugar
125 grams of wheat flour
25 grams of whole eggs
7.5 grams of honey
82.5 grams of water
3 grams of salt
25 grams of sugar
3 grams of yeast
37.5 grams of butter

How TO MADE Hot black sugar bread from Okinawa

Steps 1 to 4

1. A (black sugar 30 g honey, 7.5 g honey, 82.5 g honey) is mixed evenly and heated to boil.

2. Pour into 125 grams of high-quality flour, mix water and flour evenly, knead into a hot dough, put in a bowl coated with oil, cover with a preservative film and cool at room temperature for 1 hour, until the dough is 5 degrees.

3. The salt, sugar, water, and high-fructose yeast in ingredients C (3 grams of salt, 25 grams of fructose, 25 grams of water, 25 grams of water) and D (125 grams of high-fructose, high-fructose, high-fructose, high-fructose, high-fructose, high-fructose, high-fructose, high-fructose, high-fructose, high-fructose, high-fructose.

4. Start mixing the dough until it's all mixed into a new dough.

Steps 5 to 8

5. After the oil method, add butter (37.5 grams of butter) to the dough until the dough can be pulled out a transparent thin film.

6. Put it in a clean bowl, keep it warm and moist, and ferment it until it is twice the size of the dough.

7. Take out the exhaust, divide the dough into 50 grams per piece (I divided nine), cover with a preservative and loosen the dough for 15 minutes.

8. Take a small dough into an oval shape, roll it up and down from the wide side, squeeze the interface, rub the growth strip, let it loose for 10 minutes, not long enough to rub a little longer.

Steps 9 to 12

9. Take three braid-shaped pieces and place them in a warm, humid environment for secondary fermentation.

10. After fermentation, remove the whole egg juice from the brush.

11. Preheat the oven at 180 degrees for 20 minutes in the middle layer.

12.