“Babka is a grandmother in Polish. The legend is that the bread of the Eastern European people’s festivals is a symbol of family reunion. Would you say this bread is also in your store? But you know ta is called Babka? If it is still called red bean bread, forked bread, forked bread... try to change the name, because the original name of ta is called Babuka!"
Mix high-powder, milk powder, 30g white sugar, water, and eggs to expand, add softened butter to the whole, and ferment to twice as large;
Stuffing: soften the cream cheese and mix well, add 30 grams of white sugar and mix well, add black sesame paste and mix well;
Roll the fermented dough into a rectangular sheet, evenly spread the filling onto the dough, and roll up the dough with the filling;
Baking paper in 450 g toast mold;
The long strips of the roll are cut from the middle with a sharp knife, and the two strands that are cut are twisted into a twist;
Put it into the toast mold of the baking paper and put it in a warm place for the second fermentation;
After the second fermentation is completed, the preheated oven is baked at 180 ° C for 18 minutes (the temperature and baking time are set according to the condition of the oven), and the hot mold is released and allowed to cool.