Cough and cough, the hand of the baking industry has been reported again. I participated in the baking hero contest and got a hand-painted recipe. If I have such a great painting technique, it would be good~~ every day for breakfast. What I started to worry about again, homemade red bean paste, homemade small meal bag, put a few spoonfuls of milk powder in it, and it is just milky when baking. After a day, it is still very soft. You can smell the thick milk fragrance through the fresh-keeping bag. The freshly baked bread is fragrant, and the homemade bread is not long. The bread will age and become very long. Hard, come and try it.
Water 110g egg a butter 20g yeast 5g sugar powder 30g salt 3g milk powder 20g bean paste stuffing amount of coconut
Put the material other than butter into the bread machine, (the egg liquid is left with a little last applied surface).
After 15 minutes, check the dryness of the dough, put in the butter, start the dough function again, and make a very soft bread dough.
Fermentation to twice as large, a large white
Discharge the fermented dough out of the air, squash, relax for 15 minutes, divide into 5 equal parts, and divide the bean paste into five equal parts. I am about 15g of bean paste.
Roll the dough into a round shape and wrap the bean paste in the mouth.
Put them in an 8-inch cake mold in turn, and make a circle for secondary fermentation.
Put into the oven, double fermentation, choose the fermentation function, 45 degrees, 40 minutes, put a small bowl of hot water in the oven at the same time, the fermentation function is completed, take out, brush a little egg liquid, sprinkle with the right amount of coconut
Start baking, 170 degrees, 17 minutes, placed in the middle and lower layers, until the surface is golden