This is a breakfast bread for the little guy, and he's been coming up with new designs all the time. Ingredients: main dough: 350g high-fiber flour, 53g egg yolk, 50g fine sugar, 3g salt, 4g yeast, 198g milk, 35g butter.

WHAT YOU NEED

Ingredients

350 grams of high-quality flour
53 grams of egg juice
50 grams of fine sugar
3 grams of salt
4 grams of yeast
198 grams of milk
35 grams of butter
360 grams of beans
A moderate amount of egg juice
A moderate amount of pepper

How TO MADE Four-leaf clover sandwiches

Steps 1 to 4

1. Pour all the main dough material except the butter into the wrapped bucket.

2. Fix the barrel in the packaging machine, start and surface the procedure, set to 20 minutes

3. At the end of the process, butter softened at room temperature is added and the raw dough is kneaded, consisting of two stages of kneading and fermentation.

4. After kneading, the process automatically enters the fermentation phase.

Steps 5 to 8

5. The process is over, the fermentation is over.

6. Remove the fermented dough and mix it evenly.

7. Divided into 12 parts

8. Relax for 15 minutes after rolling.

Steps 9 to 12

9. Take the time to prepare the red bean filling while the dough is loose, and rub the circle according to the weight of 30 g/piece.

10. Take a loose dough and knead it into a circle

11. Turn it over and put it in a red bean paste.

12. Wrap it up and close it.

Steps 13 to 16

13. Then the lid is placed down into the pan and pressed flat.

14. Take a clean pair of scissors and cut four pieces around the dough, making sure not to cut.

15. Then cut another knife in the middle of each opening, for a total of eight openings in the final dough.

16. Then, one set on each side is turned 90 degrees to the left and the other to the left, so that the cutting face is facing upwards, and then the dough is pressed flat.

Steps 17 to 20

17. Process all the dough in the same way.

18. The pan is then placed in a warm, moist place for final fermentation until it is about 1.5 times the size.

19. Rub a layer of egg juice on the surface of the fermented dough

20. And a little bit of ginger in the middle.

Steps 21 to 24

21. Put the pan in the middle of the preheated oven.

22. 180 degrees, 15 to 20 minutes, oven dried and sealed

23. Map of the finished product

24. Map of the finished product

Steps 25 to 28

25. Map of the finished product

26. Map of the finished product

Handy cooking tips

　　1. if there are no ready-made spices, you can make it while the dough is fermenting, pour the necessary ingredients together into a small bowl, rub them by hand until they are in the shape of small particles, and the spices are ready (the ingredients needed to make the spices are 15 g of sugar powder, 25 g of low-fat flour, 2 g of milk powder, 20 g of butter, this amount of spices is more, not used all at once); 2. during the baking process, be careful to add tin paper after coloring to avoid cooking;