foodstuff

High gluten flour 300g

Fine sugar 50g

Eggs 1 piece

Milk powder 15g

Butter 25g

Appropriate amount of water

Proper amount of salt

Yeast 3g

Appropriate amount of cooked red beans

Methods/steps

First, prepare all the above materials and put them aside for use.

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Put the flour on the chopping board, then add all the other materials except butter and red beans into the flour and mix them together.

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Then begin to knead the dough, until the gluten is kneaded, and the film must be released. It usually takes half an hour to get out of the film, and the process is very hard. Remember to stick to it.

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Add butter when the dough is kneaded until the surface is smooth and the gluten is good, that is, when the film is torn open.

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Then continue the operation of step 3, and knead until the film is out by the same method.

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Divide the dough into 9 equal small balls and flatten them for later use.

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Wrap the red bean stuffing round and round by wrapping the steamed stuffed bun. The interface is placed below.

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Put the oil paper in the baking pan, and put the red bean dough on the baking pan to ferment at room temperature to twice the size.

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Brush a layer of egg liquid on the fermented red bean buns, put them in a preheated oven, and bake them (up and down fire 170 degrees, baking for 20 minutes).

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Well, the delicious red bean bread is so baked ~ ~

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