I like red bean toast and milk toast most! It's best to combine the two together~ Then the milk toast match is from the fresh milk toast in Jin Dawang's blog. I changed the shaping method and added honey beans into it.
In addition to butter, all materials are added to the expansion stage, and butter is added to the dough to the full stage, and the tough and hard-breakable film can be stretched by hand.
Sealed fermentation to 2 to 2.5 times larger.
Remove and re-mix thoroughly, divide into two equal parts, and relax for 15 minutes.
Open and fold into a rectangular piece. The length is shorter than the toast box. Don't use too much force or too thin. Cover the plastic wrap for 10 minutes.
Then sprinkle with honey beans, roll them up and put them in a toast box and cover them with plastic wrap to send them to 8 or 9 minutes (summer room temperature, winter oven fermentation function, remember to put a small bowl of water inside to increase the humidity.)
Oven 190 degrees Middle and lower layers Bake for about 40 minutes (remember to cover the tin foil after the surface is colored)
I am gimmick because I put it on the edge of the toast box and it is softer.