Ingredients: 240 grams of high-gluten flour, 30 grams of low-gluten flour, 0/30 grams of milk/kloc, 30 grams of egg white, 30 grams of sugar, 2.5 grams of yeast, 2.5 grams of salt, 25 grams of butter (to be softened in advance), and a proper amount of red bean paste; A little whole egg liquid (for brushing the surface of bread);
Practice:
1. Put milk, egg white, sugar, salt, high flour, low flour and yeast into the mixing barrel of the chef's machine in sequence;
2. First, stir at low speed with 1 gear, then add it to gear 3, and stir for about seven or eight minutes until the dough starts to stiffen (a small piece of dough can be cut out to pull out a fragile film);
3. Add softened butter;
4. Continue kneading the dough for about 8 ~10 minutes, cut off a small piece of dough for inspection, and a complete unbreakable film can be pulled out, indicating that the dough has been kneaded;
5 ~ 6. Shape the kneaded dough slightly by hand, cover it with wet gauze, and ferment the dough to twice its volume (about 40 ~ 60 minutes);
7. Divide the fermented dough into 8 small doses evenly, round the small doses, cover them with plastic wrap, and let them relax for about 10 minute;
8. Press the relaxed dough flat and wrap it in a proper amount of bean paste stuffing (it will be better to wrap the bean paste stuffing into a ball first);
9. Close the mouth and pinch it tightly;
10. Put it down on the chopping board and roll it into an oval shape;
1 1. Use a scraper to cut a knife in the middle first, and be careful not to cut off both ends;
12. Then cut two knives on both sides respectively, and do not cut off both ends;
13. Then pick it up, pass one end through the middle incision, and turn it over twice continuously;
14. Then put it in the oven, turn on the fermentation function and let it ferment for about 50 minutes;
15. After fermentation, take it out, preheat the oven to 190℃ and lower the oven to 150℃, evenly brush the whole egg liquid on the bread blank, and then put it in the preheated oven and bake it for about 15 minutes.
Go and try it!