Bean roll bread
By VicentaLakin
Last time I ran out of bean sand, I'd like to make a bean roll today, sweet and smelly milk。
Recipe Recommendations
- high-gluten flour 400 grams
- yeast 4 grams
- salt 2 grams
- milk 170 grams
- butter 25 grams
- eggs one
- sugar 20 grams
- bean paste appropriate amount
- sweetening
- roast
- half an hour
- simple
Steps for Bean roll bread
1
Materials: 400 grams of high-banded flour, 25 grams of butter, 4 grams of yeast, 1 egg, 2 grams of salt, 20 grams of sugar, 170 grams of milk and appropriate soybeans。
2
The material, which is removed from the soybeans, is placed in a bread drum for 40 minutes to mix with the definition and face program。
3
Smash for 15 minutes with butter。
4
fermented to twice the size of the noodles. (30-40 minutes fermentation)
5
Split into six pieces。
6
Noodles open, with proper bean sand。
7
Pack up the bean sand。
8
The squares grow. Slashed knife marks on it. Be careful not to row too hard to see bean sand。
9
Scramble it from the side and circle it。
10
Put it on the grill. Mine's not sticky, so there's no tin paper。
11
A coat of egg fluid on the surface。
12
The oven 180 preheats 10 minutes, up and down, 180 degrees, 20 minutes。
13
Out of the oven the soy-sand rolls。
14
The finished chart。