Soft and fragrant, healthy and delicious. This formula can make 2 dozen (24) breads.
Put two cups and a half of flour into the pot, add yeast, 1/4 cup of sugar, warm water.
And into a batter.
Cover and let it ferment.
Fermentation is twice as large.
The butter is softened at room temperature, and the remaining 3/4 cups of sugar and eggs are added and stirred in a low-grade eggbeater.
Beat the butter and sugar.
Pour into the batter.
Add the remaining flour, (fill 1/4 cup of hand powder), and into a dough. At this point the dough is very sticky, and even on the line, it is difficult to smooth the dough.
Fermentation is twice as large. It can be fermented faster in the oven in winter.
Fully sturdy, just beginning to be very sticky, you can sprinkle some powder on the side or stick powder on your hands. The more you stick, the less sticky it will be, and finally it will become a smooth group. Let it linger for a while, split it into two.
Each minute was evenly divided into 12 parts and kneaded into a spherical shape.
Squash the ball into a round shape and wrap it in the bean paste.
Roll into a baking dish, let it ferment for a while, and ferment it in the oven.
Brush the egg mixture, put it in the preheated 340 degree oven and bake for 18 to 20 minutes.
1. The water temperature can be tested by hand, and it is hot to put the hand into the water, but it is not hot. 2. The amount of sugar can be determined according to your own preferences, but the first 1/4 cup of sugar is to be released, which helps to ferment. 3. The amount of bean paste in the package is according to your own level. The more you pack, the better. I usually make 1 pound of beans, but they are not finished. The rest is made of black bean soup or black bean cake. It is also very good. . 4. Please refer to the previous recipe for the practice of bean paste. You can also buy ready-made or pack your favorite fillings.