The simple toast recipe is infused with honey red beans, and the taste is much richer! Soft and sweet~
By Xiao Cen one by one
<h2>Royalties</h2>
Arowana high gluten flour 250 g
Caster sugar 30 g
Dry yeast 3 g
Whole egg mixture 50 g
Milk 60 ml
Salt 3 g
Water 30-40 g
Milk powder 10 g
Butter 30 g
Honey red beans to taste
<h2>Practice steps</h2>
1: Pour ingredients other than salt and butter into the cooking machine kneading bucket and mix at low speed and then at high speed.
2. Add salt and softened butter when beating to the coarse film state, continue to beat until the full expansion stage, and tear open the very transparent and smooth edges.
3, the beaten dough is simply rounded, covered with plastic wrap, fermentation box 28 degrees, humidity 80%, one shot, fermentation to 2-2.5 times larger, time about 60 minutes, the good dough with the finger poke hole, the hole does not retract and does not collapse.
4: Divide into 6 equal parts, roll round, cover with plastic wrap and relax for 15 minutes.
5: Take a loose dough, smooth and face up, and roll out into an oval shape with a rolling pin.
6: Turn over and gently roll up.
7: Make each one well, cover with plastic wrap and continue to relax for 20 minutes.
8, the second rolling mouth down, by hand exhaust, roll out a rectangle of 27 cm long, 8 cm wide, turn over, light side down, thin the bottom edge, sprinkle with an appropriate amount of red beans, roll up, tighten the mouth and pinch.
9: Put in the toast mold, 3 doughs in a mold.
10, the second temperature of 37 degrees, humidity of 80%, about 60-80 minutes of fermentation.
11: Ferment until eight minutes full, cover with lid.
12: Put into the preheated oven, medium and lower layer, heat 180, heat 190 degrees, 53 minutes, then 30 minutes heat to 180 degrees.
13. After the oven, shake it a few times, release the mold, and place it on the drying rack to cool down.
14. Store at sealed room temperature for 5 days, or freeze-keep for one month.
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