The bean-sharp bread
By VicentaLakin
I made a big bowl of soy sauce in the freezer. I used it for bread or souffle. Red beans are much easier to make soy sauce, but sometimes there's too much in the fridge and it's too late to wipe it out, so it starts making soybean bread at first light, and the bread is used with the cream, so the whole body is so soft, and it's sprained, and it's eating soybean sand and happiness
Recipe Recommendations
- bread flour 300g
- eggs a
- cream 150g
- bean paste appropriate amount
- white sugar 20g
- yeast powder 4g
- salt 2g
- coconut appropriate amount
- sweetening
- roast
- several hours
- ordinary
Steps for The bean-sharp bread
1
Get the material ready
2
Eggs, cream, sugar, salt in bread cans. Bottom
3
And put bread and yeast on it
4
Start the bakery machine and make the bread menu
5
Until the pasta is covered and fermented for the first time
6
Take the air out of the noodles and give them four loose minutes
7
Take a stale rectangular and wipe the bean sand
8
Roll it up and shut it down
9
Cut open from the middle and staggered
10
Four in a row
11
Two fermentation times twice as big, egg brush and coconut
12
In 180 degrees, 20 minutes in the middle of the oven. The stove
13
It's so soft and sweet。The bean-sharp bread Make Tips
I'm using butter that's out of the condition of cream, and I'm putting it in the freezer, which is used to make bread, so I can unfrozen it, because I don't have butter, and the finished product is still very soft。