Ingredients: 400g of high gluten flour, 40g of sugar, 55g of eggs, 30g of milk powder, 5g of yeast, 50g of water150g, 25g of corn oil, 3g of salt and 5g of butter15g.

Practice steps

All the ingredients except butter are put into the bread machine barrel.

15 minutes later, add 15 grams of chopped butter. Continue kneading for 25 minutes.

Knead the dough for a total of 40 minutes, and check the state of the film, as shown in the figure.

Knead a smooth dough and ferment it in a warm place for 2 to 2.5 times.

This is fermented noodles.

Exhaust gas.

Divide into 12 equal parts, each part is about 60g, cover with plastic wrap and relax for10min after kneading.

Take a small part and roll it into a tongue.

Fold both sides in half.

Roll up from top to bottom.

Finish in turn, put the joints neatly in the baking tray, and leave a gap.

Cover with plastic wrap and wait for secondary fermentation.

Fermentation in cold weather, put a bowl of hot water under it. Not when the weather is hot.

The second fermentation is completed.

Bake in the middle layer of the oven at 180 degrees for about 18 minutes. It can be adjusted according to the observation of your own oven.

Brush a layer of corn oil on the surface immediately after baking. It can better lock in moisture.

Eat cold.

Red bean bread circle

Ingredients: 300g of high gluten flour, 30g of milk powder12g, 30g of fine sugar, 30g of egg liquid, 4g of water165g, 4g of yeast, 4g of salt, 25g of butter and 270g of red bean paste.

Practice steps

Stir all dough materials except butter until smooth, add butter and stir until thin film, cover the dough with plastic wrap and let it ferment at room temperature.

The dough is fermented to twice its original size.

Divide the fermented dough into 64g, knead it round, cover it with plastic wrap and relax for15min.

In the process of dough relaxation, divide the bean paste filling into 30 grams.

Pat the dough with your palm (smooth side down) to let the dough out of the air, wrap 30 grams of red bean paste, and tighten the seal.

Crush the wrapped bun with your palm and roll it into an oval shape with a rolling pin.

Cut a dozen knives on the surface of the bread, don't cut it.

Turn it over and roll it into a long strip from one side.

The stripes of bean paste are upward, forming a ring, which is neatly arranged on the baking tray.

Put it at room temperature for final fermentation, which is about twice as big as the original one, and brush the whole egg liquid on the surface of the bread.

Preheat the oven in advance, put the baking tray with bread in the middle of the oven and bake at 180 degrees 18 minutes.

Adjust the baking time according to the temperature of the oven.

Coconut bread

Ingredients: 260g of high-gluten flour, milk 1 20g, egg 1 each, 3g of yeast, 3g of salt, 50g of fine sugar, 35g of butter, 80g of coconut milk, 30g of butter, yolk1each and 20g of sugar.

Practice steps

Put the eggs and milk in the bread bucket. I choose about 50 grams of eggs.

Add flour, put salt and sugar diagonally on both sides, dig a small hole in the middle and add yeast. Set the dough mixing program to 20 minutes.

When the dough is kneaded until a large piece of film can be pulled out, add butter and then use the dough for 20 minutes.

Choose the fermentation function of dough. After 45 minutes, the dough will become twice as big, and the dough will not collapse or rebound according to a small pit, and the fermentation is completed.

Vent the dough, divide it into small portions, knead it and let it stand for ten minutes.

Prepare coconut stuffing and melt butter.

Add coconut milk, sugar and egg yolk.

Stir well with a spoon.

Take a dough and flatten it with a rolling pin. Add coconut.

Wrap it like a steamed stuffed bun, pinch it tightly, face down, roll it into a cow's tongue with a rolling pin, and make several cuts with a knife.

Twisted like hemp rope.

Pinch the two ends tightly to prevent the bread from falling apart during baking.

When it is fermented to twice the size at room temperature, brush the egg liquid on it, put it in the middle layer of the oven, and bake at 170 degrees 15 minutes.

It's time. Coconut bread smells delicious. When you open it, the tissue is very soft.

A glass of breakfast, a glass of milk, or a cup of drink in afternoon tea are all very good.