There is no bread machine in the house. This is the version of the hand kneading dough. It is really time consuming to knead the noodles. It must be strong enough and enough patience to make bread~~~
Material summary, two eggs are divided into two servings of egg liquid (one for the noodles, one for baking bread)
In addition to butter and red bean paste, all ingredients (flour, egg, sugar, salt, yeast powder, warm water) are mixed.
Finally, the softened butter is slowly mixed together.
During the kneading process, the glove film should be pulled out, covered with a damp cloth or a plastic wrap to ferment for one hour in a warm place.
Fermented to twice as large, the fingers are dipped in flour, the jack dough does not retract, and the fermentation is completed.
Remove the dough and squeeze the exhaust, divide it into nine equal parts, round and cover the plastic wrap for 15 minutes at room temperature.
After waking up, take a dough and flatten it, and put a proper amount of bean paste.
Close the pinch tightly, down, gently flatten
Slowly smash into a slightly longer oval shape, don't use too much force to prevent the blasting of the bean paste
Carefully cut the dough with a knife and cut into even cuts
Be careful to cut through the upper layer, be sure to take it slowly, don't cut through too much.
After cutting, roll it from the side, roll it all the way, roll it into a tube shape, and bottom the bottom to prevent it from opening during fermentation.
Grab the two ends and close them in the middle, roll one of them tightly, insert the other one and pinch it tightly.
After all the rolls are placed, put them into the baking tray, separated by a distance, put into the oven for fermentation, and put the hot water under the baking tray.
After fermenting to twice the size, remove the brushed egg liquid, and send it to the middle layer of the oven with a good heat of 180 degrees. It is fired 180 degrees, fired at 170 degrees, and baked for 25 minutes.
Baked! It’s delicious to eat hot!