Red Bean Sand Bread

1

Once the material is ready, the bread machine and face will be used first. With the exception of butter, all materials are placed in the bread drums in the order of first liquid and then powder (egg milk, sugar, bread, yeast, and sugar and salt in two corners of the bread drum)。

2

Finally, a pit is dug on the flour and placed in the yeast (the yeast cannot be in direct contact with salt or, if the baker has an yeast box, in the yeast box)。

3

Bread machine and face program, usually for 10 minutes, and smooth pasta followed by softened butter. After the completion of the one-sided procedure, a one-sided procedure is initiated。

4

After the completion of the two-faced programme, the face is smooth and flexible, and the surface may have small bubbles. The requirement for a small meal kit vis-à-vis the noodle is not as high as the requirement for a full expansion, so it's okay not to have gloves. Unsettled relatives can start another face-to-face procedure, with a full and face-to-face process of 30 minutes, without long periods of peace and too long of influence。

5

The noodles are still in the bread-crumbs and one round. Select the bread machine fermentation key for an hour (which can be reduced to about 50 minutes in summer). The noodles are twice as big and their fingers are pierced with flour, and they don't collapse。

6

After the fermentation has been completed, the surface program is ventilated and removed in five minutes. Or the noodles are taken out for a manual ventilation, which is split evenly into 12 ones, rounded up and covered with a shampoo for 15 minutes。

7

homemade red bean sand with a small ball divided into 15-20g/s. of course it's okay to buy ready-made red bean sand。

8

Wake up and put the soy sauce on it。

9

Like a bag, wrap it round, flatten, shut it down and cut it into eight equals with a knife。

10

Each corner is twisted in the same direction, and soybean sands come out, flatten a little bit, forming petals, and a little black sesame in the middle。

11

The oven selects the fermentation function and is placed in the middle of the oven for a second fermentation twice the size (a bowl of warm water can be placed in the lower oven for 40 minutes). If the oven has no fermentation function, it can be placed directly in the oven, the same method fermented, or when it is hot, fermented in the room, usually for 1-2 hours depending on the temperature of the room。

12

Upon completion of the fermentation, the surface is coated with egg fluid (if no egg fluid is left, honey is brushed at 1:1), placed in the lower part of the oven, 180 degrees, on fire, and roasted for about 18 minutes。

13

Roast to the surface, evenly coloured, taken out, cooled, bagged (fruit cannot be in the fridge, dry and hard, sealed in a bag or box)。

14

He's a nice soft girl

One, the different brands of flour are different in their water-sorting nature, so that you can save some liquids in the formula and add them to the table, as appropriate; two, sugar and salt can open the two corners of the bread barrel; salt and yeast cannot be directly connected, and must be separated, so the yeast must be put in the last place; three, here, the latter oil is used, the butter is released, which can make the bread taste softer; and, if the bread is not so soft as to make it, the following reasons can be found: Whether the yeast is out of service (separated yeasts are to be kept in a sealed freeze), whether it is to use bread flour instead of ordinary high-fried flour, and whether the flour and the fermentation are to be held; 5 or I usually use the bread and face directly, and the first fermentation, without a bakery, which can be done by hand, will be a bit more difficult; 6 or any other questions, relatives can leave me a message, and I will reply when I see them。