Sweet and sour toast

　　As a baking addict, I made a biscuit cake but I failed to make it again and again, sorry I didn't take a picture of the process, because the baby thought it wouldn't work this time, whoo whoo! This bread, if you like cream, you can add a little more milk powder oh!

WHAT YOU NEED

Ingredients

High starch flour 300 grams
3 grams of dry yeast
4 grams of salt
33 g of white sugar
15 grams of milk powder
162 grams of milk
30 grams of whole eggs
35 grams of vegetable oil
150 grams of red beans

How TO MADE Sweet and sour toast

Steps 1 to 4

1. It doesn't matter what kind of milk powder, it's the kind you eat! Notice? Heat the milk a little, heat it up, pour half into the yeast, and stir gently.

2. Prepare a medium-sized bowl, first pour the powdered material other than the butter, stir evenly with a shovel, then add the yeast mixed with milk, stir side by side, and then add the remaining milk to the stir

3. When you can't see the liquid, pour everything in the bowl on the operating table, on your hands and face, it's a little sticky at first, it's okay.

4. I'm going to knead the dough into a complete dough and then put it in the baking machine and the dough, the baking machine and the dough for about 45 minutes, without the hands of the baking machine and, what time... almost 2 hours, and until the whole dough is gently stretched out there is a thin film, but the thin film is easy to break.

5. At this point, the butter is almost softened, the butter is pressed into the dough, flattened, and the dough is started again, and the dough starts to become one piece at a time, and the dough continues to merge.

6. The dough is kneaded to form a dough, then put it in the bread machine and the dough, about 40 minutes, use your hands for an hour, and when the whole dough is stretched out with a thin film, the broken hole is round, this is called the expansion stage, this stage is done, continue with the dough until there are no broken holes, and the dough will be very hard!

7. And the good dough is placed in a bowl of twice the radius, covered with a preservative film for one fermentation, for an hour, send to two large can, this is to dip some flour with the index finger in the middle of the dough poke a hole, the hole does not shrink to indicate one fermentation is good

8. After a fermentation is completed, the dough is removed, the air is squeezed out from both sides to the middle, the dough is placed on the operating table, the width of the skin is the same as the length of the toast box (slightly smaller, convenient to put in a box), the length is twice the width, it is shaped like a rectangle, it is better to lay the small red beans flat on the surface, not within 5 cm from the side, it is convenient to roll, roll from the inside to the outside, tighten the roll some

9. After maturing, it is placed in a toast box, placed at the bottom of the oven with a deep grill and a bowl of hot water, covered with a layer of preservative film on the toast box, placed on the second floor of the box, closed the oven, fermented for 40 minutes

10. After the second fermentation is completed, take out the contents of the oven, preheat at 170 degrees for 5 minutes, then put the toast box (tear off the preservative) in the lower layer of the oven (the small oven is at the bottom, the large one is on the second layer), set for 35 minutes, the time can be slightly adjusted depending on the degree of heating of the oven

11. After the bread is baked, take it out while it's hot and put it on the dryer.

12. And then one night you can cut it, haha, done.