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The consistent practice of making bread: weigh the dry materials and mix well; If egg liquid is used, mix the egg liquid and oil evenly; In fact, this step is the first to be done. First, the yeast water is mixed before doing other things, so that there is just time to stimulate the activity of the yeast. (It's best not to add all the water at once, and leave it 10-20g for final adjustment to avoid adding too much water at once). When everything is ready, first pour the egg liquid and oil into the powder, stir well, and then add yeast water.

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Next, I began to knead the noodles. Because the dough is small, it is relatively easy to knead. At the beginning, it was normal to stick your hands. Just keep rubbing, and it won't stick your hands for about 25 minutes. Knead to the full expansion stage, the envelope can be pulled out, and even if there are holes, the edges are smooth. I can't make a film at home alone.

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After the dough is fermented, gently knead, exhaust and relax for 15 minutes.

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Roll into a dough sheet with a width equivalent to the length of bacon.

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Put two slices of bacon.

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Roll up from top to bottom. And brush a strip of egg liquid on the bottom edge. So that the seal won't open.

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Evenly cut into six parts.

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Squash in turn.

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The second fermentation looks good this time. The second fermentation is to put the baking tray in the oven with a small pot of hot water at the bottom of the oven for 45 minutes. The oven does not need to be electrified at this step.

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Slice the milk tofu. It breaks when you pinch it with your hand.

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After the second fermentation, take out the baking tray and water basin, preheat in the oven 160℃ for 5 minutes, and brush a layer of egg liquid on the surface.

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Milk tofu is sprinkled on it. (You can also sprinkle some cheese)

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Set the oven 160℃ to 15 minutes, and observe the coloring situation in the last three minutes. If the color is light, adjust it to 170℃.

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accomplish