The milk smells really strong.The recipe comes from the bakery (65-degree soup type bread) by Chen Yufeng, and the squares are amazing.Every piece of bread is successful and delicious!

WHAT YOU NEED

Ingredients

High flour (I use plain whole wheat flour for Chinese noodles and I think it's a good substitute) 310 grams
50 grams of fine sugar
5 grams of salt
4 grams of dry yeast
Two eggs.
80 grams of milk
90 grams of soup
50 grams of butter
Red bean sand in moderation

How TO MADE Red beans and mahogany

Steps 1 to 4

1. First, make the soup: take about 82 grams of pure water, 16 grams of high-flour or whole wheat flour, mix evenly, put the heater on the fire, and stir continuously to prevent the bottom of the pot from burning.

2. Heat to 65 degrees (I don't have a thermometer, it's usually observed that when the dough is stirred, there are lines and it feels thick, and when there is resistance when the dough is stirred, it can be turned off).

3. The paste is sealed to prevent surface peeling.

4. Standby after cooling to room temperature.

Steps 5 to 8

5. After mixing the flour, sugar, salt, and yeast, add the egg yolk, milk, and cooled soup, mix and knead until the dough is smooth.

6. After adding softened butter, continue to knead until the expansion stage.

7. Rolled in a circle, placed in a bowl, sealed and fermented to three times the size.

8. After fermentation, it is divided into 6 small doughs, each about 100 g, rolled in a circle, and fermented for 15 minutes.

9. Take a dough, beat it flat, wrap it in red bean sand, squeeze it tightly, roll it around and put it in a baking tray for final fermentation.

10. The final fermentation lasts about 40 minutes, and the oven is preheated to 160 degrees.

11. The surface of the dough is brushed with egg yolk, and the surface is decorated with five stripes cut with a knife.

12. Bake for 20 minutes and you're done.

13. It's delicious, it's made again, it's just a different shape.