WHAT YOU NEED

Ingredients

High starch powder 140 grams
80 grams of water
5 ml of dry yeast
25 grams of fine sugar
1.25 ml of salt
6 grams of milk powder
15 grams of whole eggs
15 grams of butter
125 grams of red beans

How TO MADE Tofu and sandwiches

1. Use half of the formula to dissolve the yeast in warm water, weigh the flour, sugar, salt, milk powder, etc. and mix the dry material.

2. Add water to dissolve the yeast, the other half water, scattered egg juice, etc. ingredients other than butter.

3. Use force to knead the dough, the dough will be very sticky, stick to kneading, do not easily add flour.

4. Stir to a certain extent, stretching the dough will tear out many cracks, and the softened butter will be rubbed into the dough in stages.

5. The dough is kneaded to the expansion stage.

6. The dough is stretched out to form a thin film.

7. One fermentation.

8. The mixed dough is placed in a large bowl, covered with a preservative film, and placed at room temperature for the first fermentation.

9. Intermediate fermentation

10. A fermented dough is kneaded by hand to expel air, divided into four parts, kneaded into small doughs, and left at room temperature for 15 minutes.

11. A small dough, fermented in the middle, is pressed flat and wrapped in honey red beans.

12. Honey red bean dough, collected with the mouth down, with the dough stick to grow elliptical, with the knife to cut four knives upright, do not cut the head and tail

13. Orthography

14. The sliced dough is pressed on both ends, twisted into a velvety shape, and the two ends are made into a single knot.

15. Final fermentation

16. The dough is placed in a pan, the pan is placed in the oven for fermentation, a bowl of boiling water is placed under the oven (the oven is set to a fermentation mode temperature of 38 and a humidity of more than 80%) for about 40 minutes, the dough is doubled.

17. Brush a layer of whole egg juice on the surface of the fermented dough, put it in a preheated oven at 180 degrees, bake for 15 minutes, and the surface of the bread turns golden yellow.

18. The oven temperature varies, and the baking time is adjusted according to the situation.