The main ingredients are low-gluten flour 250g, high-gluten flour 150g, sugar 75g, salt 4g, dried yeast 6g, egg 1 piece, edible oil 25g, beer 70g, milk1/0g (the original recipe also includes butter 25g and milk powder10g.

Stuffing almonds, raisins and honey beans (bought in the supermarket)

method of work

1, weigh all the dough ingredients. 250g of low-gluten flour, 50g of high-gluten flour 1, 75g of sugar, 4g of salt, 6g of dry yeast, 25g of egg1piece, 25g of edible oil, 70g of beer and 0/10g of milk.

2. Now put the liquid ingredients and eggs into the bread machine.

3. Pour in the flour, dig a small pit in the middle of the flour, and put the yeast in order to prevent the salt from contacting with the yeast. According to the baker, salt will kill the activity of the yeast.

4. Start two "kneading programs".

5. Start the "fermentation program" and make it 2-2.5 times larger. The bread bucket is full!

6. Take out the dough and knead it evenly.

7. Divide into three equal parts and relax for 30 minutes after rounding.

8. Lightly exhaust the loosened dough again, then roll it into an oval shape, and sprinkle with roasted almonds, raisins and honey beans.

9. Roll up the dough.

10, plastic.

1 1, roll three rolls in turn, put them in the oven, set them to the "fermentation" position, and put a bowl of water in the oven.

12, when it is fermented to the size of 1.5-2 times, take it out, brush it with a layer of egg liquid, and then make three deep cuts on the bread surface with a sharp knife.

13, oven 180 degrees, fire up and down for 35-40 minutes. (If the surface of the bread is too dark, you can cover it with tin foil.)