Two mouths and one square can be used as a 12-piece square mold.
In addition to the unsalted butter, all materials are added to the expanded state of the breadmaker, and then the butter is applied to the near-complete stage to pull out the film.
After the rounding, put it into a basin that has been coated with a thin layer of oil, and cover it with a damp cloth to double the fermentation. It’s good to poke the hole and not collapse.
Take the fermented dough and divide it into 12 equal portions, then round and cover with a damp cloth for 15 minutes.
Take a awake little dough, turn over the butt up and flatten it with your palm, then use your fingers to thin the circumference and put a proper amount of honey beans in the middle.
Then wrap it up and pinch it.
Complete all the small doughs in steps 4~5 and put them into the mold.
Cover with a damp cloth, ferment twice to about eight minutes, then spray a little water on the surface with a small watering can and then sieve a little soy flour.
Put in the oven that has been preheated to 200°, the middle layer, turn to 180° on the fire, and bake for 15 minutes at 200°.
After the oven is taken out, take out the small bread, put it on the drying net and let it cool down. Put it in the crisper and store it. Now the weather can't be stored at room temperature for a long time. If it can't be eaten in time, please put it in the freezer and store it in the freezer.
Ps bread is baked in the marketed CZ E3 oven. This oven is really the best of the 6 different brands I have used. The work is almost silent and the baking color is very uniform. The temperature is also pps. Is the artifact of baking cake rolls