Bean roll bread
By VicentaLakin
Recipe Recommendations
- high-gluten flour 140g
- butter 15g
- qingshui 80g
- whole egg liquid 15g
- dry yeast 5ml
- white granulated sugar 25g
- salt 1.25ml
- milk powder 6G
- red bean paste 125g
- sweetening
- baking
- several hours
- divine level
Steps for Bean roll bread
1
All the food weighs。
2
This time I'm a purely handmade machine that doesn't use both the machine and the face to put all the main materials except butter in the flour basin。
3
Let's get our faces together. Let's do this。
4
Then put in room temperature softened butter。
5
It's good to have an extension that pulls out the film, and the lid ferments twice as big in warm。
6
It's fermented noodles。
7
The fermentation was successful by poking a hole in the hand。
8
There's this kind of laze inside。
9
The exhaust is followed by a flat distribution of five agents with 15 minutes of fermentation。
10
Soy sauce, take five, 25 grams。
11
Take a squirm and flatten it and put it in a soy sauce。
12
Tighten your mouth and do all the dough。
13
Take a flatten, lighten up and down with a cane, as shown。
14
With a sharp knife。
15
Turn over, roll from one side。
16
Scroll up in the middle and put it in a baking sheet。
17
Then make all the bread buns, cover them up, double the fermentation。
18
Fatty。
19
A coat of egg fluid on the surface。
20
All done。
21
Put it in the plate。
22
The oven is preheated, 180 degrees up and down, and is roasted in the middle of the preheated oven for 15 minutes, the temperature is adjusted to the temper of the oven, and is observed at any time, and the top colour is filled with tin paper。
23
Perfect out。
24
Spray。
25
Isn't it nice
26
It's finished
27
It's finished