However, you should know that bakery bread contains a lot of additives. Eating regularly will not only make you fat, but also affect your health. In fact, bread seems to take time. You only need to cook more at a time and you can eat for several days. Do you think it makes sense? After all, the bread made at home is more hygienic and authentic. As long as you master the method, the bread you make is as soft and crisp as the outside.

There is a misunderstanding in making bread. Many people like to make bread into steamed bread. You should know that the production method, fermentation time and method of steamed bread are different. These details will affect the taste and taste of bread. When making bread, you must remember these details. Baked bread is soft and delicious, and will not harden even if it is put for 2 days. What I want to share with you in this issue is the practice of Japanese pumpkin honey bean buns. Handmade bread naturally doesn't taste bad. Let's have a look!

Japanese pumpkin honey bean bag

Ingredients: 230g of high gluten flour, 20g of condensed milk, pumpkin powder 15g, sugar 15g, 75g of milk, 55g of whipped cream, 20g of butter, 3g of yeast, 2g of salt, proper amount of egg liquid and honey beans.

Specific steps

Step 1: Prepare all the ingredients above, remember to soften the butter in advance, and use other liquid things after refrigeration, so that the bread will taste better. First, pour all the ingredients except butter and honey beans, such as high-gluten flour, condensed milk and pumpkin powder into the basin. Remember to pour the liquid ingredients first, then the flour. In addition, remember that yeast and salt can't be put at the same time, and remember to separate them, because salt will invalidate the role of yeast.

Step 2: Knead the dough after pouring it all in, and then knead the thick film. After about 7 minutes, you can see that gluten is slowly forming. Then pour the softened butter into the dough and remember to knead it in the dough. It is loose and greasy at first, and then the butter will be gradually absorbed by the dough.

Step 3: After the butter is absorbed, knead the dough like clothes, which is easier to produce glove film than kneading the dough until a large piece of glove film can be pulled out, indicating that the dough is kneaded.

Step 4: Put the kneaded dough into a large bowl, put it into a steaming oven, and turn on the fermentation button to ferment for about 40 minutes.

Step 5: poke a hole in the middle of the dough after proofing. If there is no obvious rebound, the fermentation is complete. Then press the dough out of the air hole, divide it into 6 pieces, grind the honey beans into small balls, roll the dough into a flat circle with a rolling pin, and put the honey bean balls on the bread.

Step 6: repeat the operation, put it on a baking tray, and then put it in a steaming oven for fermentation until the volume is about 1.5 times. Then spread milk on the fermented bread embryo, add appropriate amount of white sesame seeds, remember to put oil paper on the baking tray, adjust the temperature to 180 degrees, and bake in the oven for about 20 minutes.