food

High powder 300g

30 grams of fine sugar

Salt 3g

80 grams of milk

Cream100g

An egg

High-sugar tolerant yeast 3g

infilling

Appropriate amount of honey beans

step

1. Pour all the ingredients in the dough into the chef's bucket and knead evenly at low level.

2. If the dough sticks to the end, you can scrape it with a scraper and turn it over, so that the dough can be kneaded quickly.

3. Knead out the membrane in the middle range, cover it with plastic wrap, and ferment it twice as big.

4. Divide the fermented dough into five equal parts, beat them evenly, exhaust and knead them round, cover them with plastic wrap and relax for ten minutes.

5. Roll the loose dough into a tongue with a rolling pin, about 16 cm long and about 12 cm wide.

6. Cut a slit about 5 mm wide from half lengthwise with a scraper.

7. Put a proper amount of honey beans on the top half of the dough, wrap some on both sides and roll them up from top to bottom.

8. Put it into an eight-inch non-stick mold with a flexible bottom (if it is not a non-stick mold, it must be padded with oil paper to prevent sticking), and cover it with plastic wrap for the second time.

9. Ferment to twice the size, bake in a preheating oven 160 degrees for about 28 minutes, remove the mold immediately after taking it out of the oven, air it to room temperature and put it in a fresh-keeping box for storage at room temperature!