I. Preparation materials:

1, leavened high flour 150g

2, leavened medium flour 50g

3, leavened water 150g

4, leavened yeast 5g

5, leavened sugar 14g

6, 150g of high flour

7, 50g of medium flour

8, egg 60g

9, corn oil 48g

10, 80g of water

11, bean paste filling moderate salt.

9, egg 60g

9, corn oil 48g

10, water 80g

11, bean paste filling moderate salt

12, sugar 60g

13, salt 1g

Two, the electric pressure cooker version of the practice of soft bread steps:

1, to prepare leavening with the material, the high and medium flour mixed well, the flour mixed with the sugar. Mixed flour add sugar, add yeast, add water.

2. Mix the ingredients well and knead the dough.

3. Cover the dough with plastic wrap and put it in the refrigerator to ferment for about 20 hours.

4: Mix all the ingredients except the corn oil, add the fermented dough and continue to knead.

5. It will be very sticky at first, but you must hold on. You can use the side of a kitchen knife to keep scooping up the dough and continue kneading. Knead until the dough is not too sticky, then add the corn oil in small portions and continue kneading.

6. When the dough is no longer sticky after adding corn oil, wrestle the dough vigorously. Wrestle a few times and knead again, keep repeating. The dough has been very soft for about 20 minutes of wrestling and kneading.

7, continue to knead for 3 minutes, knead until the surface of the dough is very smooth, cover the plastic wrap room temperature of about 20 degrees fermentation.

8: When the dough is about 1.5 times its original size, remove it from the oven and divide it into 6 equal portions.

9: Flatten the dough with your hands and pack it with bean paste filling.

10: After wrapping, roll out the dough into a cow tongue shape.

11: Roll the dough into a ball.

12, in order to do well, put into a well greased electric pressure cooker liner.

13、Room temperature about 20 degrees Celsius natural fermentation until 2 to 2.5 times the size, about 3-4 hours.

14: Place the pressure cooker liner in the electric pressure cooker and press the cake button to start. Make sure to open the vent valve of the electric pressure cooker in this step so that the pressure generated inside will not flatten the bread. After about 50 minutes, the pressure cooker will automatically jump to keep warm.

15: Open the pressure cooker, the bread is already cooked, in order to make it look better, the reverse side is heated for another 10 minutes. Turn the bread over and press the cake button again to heat it for about 10 minutes. The pressure cooker did not jump to the keep warm button, but the reverse side was already colored, so open the lid.

16、Remove the bread out, the finished product has been completed.

Three, tips:

①Water used in the dough is best added in stages, because the flour absorbency of each family is different.

②The water can be replaced with an equal amount of milk for this.

③Corn oil can be replaced with an equal amount of butter.

④The electric pressure cooker exhaust valve must be opened, otherwise the bread will not rise.

⑤The inner liner of the electric pressure cooker can be brushed with oil and sprinkled with a layer of sesame seeds, and the baked bread will be more fragrant.

6 cooled and sealed, the bread will be softer.