A quantity of 450 grams of toast box
Ice must be done the next day. 75 grams of warm water to open the yeast for five minutes, mixed with high powder, fermented at room temperature for 1 hour, and fermented in the refrigerator for 5 hours or more.
Ice, milk, 2/3 egg liquid (the remaining egg liquid is used for baking before baking), high powder, sugar salt, dry yeast, knead the dough to thicken the film and add butter, so that it can be thinned out For a tough film, poke a small hole and the edge of the hole is smooth.
The kneaded dough is subjected to the first fermentation. About 40 minutes or so, the first fermentation is completed when the volume becomes twice as large.
The dough was vented and returned to the state before fermentation, divided into two portions, rounded, and covered with a plastic wrap for 20 minutes.
Knead the dough into a thin, thin dough, and apply half of the bean paste and honey beans to the dough, leaving the edges white.
Roll up the dough from top to bottom, tighten the interface, and roll the rolled dough from the middle to the ends to make the dough strips uniform.
Pull the middle of the dough strip horizontally and keep the ends intact. Twist the two doughs from the middle. Turn into a group. Another repetition.
Put into the toast box, ferment for the second time, ferment until the toast box is 8 minutes full, apply the other half of the egg liquid, preheat the oven to 190 degrees, the middle and lower layers, 40 minutes