Ingredients: 250g of high-gluten flour (main dough), 0/20g of milk/kloc-(main dough), 40g of whole egg liquid (main dough), 30g of unsalted butter (main dough), 2.5g of yeast (main dough), 2.5g of salt (main dough), 30g of fine sugar (main dough).
Steps:
1, the butter is softened at room temperature in advance until the scraper can be easily pressed into mud for use.
2. Put all the ingredients of the main dough (except butter) into the kneading barrel of the bread maker in the order of liquid first and powder later. Beat 40 grams of eggs one by one, and keep a little of the rest for brushing.
3. Start the kneading program, and the coarse film can be pulled out by hand in about 10 minutes. Add softened butter.
4. Continue to knead the dough 15-20 minutes, the dough is smooth, delicate and soft, and a large transparent film (glove film) can be pulled out.
5. Put the dough reunion into the bucket to start fermentation, and take out the dough after it is fermented to twice the size.
6, press the folding exhaust, divided into 8 equal parts and covered with plastic wrap to relax for about 20 minutes.
7. Weigh 30 grams of bean paste and knead it into a circle. Take a dough and roll it out. All wrapped up and placed face down.
8. Take a stuffed dough and roll it with a rolling pin to grow into a tongue-shaped piece about 20 cm long and about the width of an adult's hand.
9. Put a piece of baking paper on the cutting board, move the rolled dough onto it and cut out stripes with a sharp blade at equal intervals of about 1 cm as shown in the figure.
10, lift the baking paper, directly buckle the dough piece on the kneading pad and roll it up from bottom to top. Roll into a long strip, with the mouth closed down.
1 1, pinch one end slightly, and pinch the opening of the flap at the other end to seal it.
12. Make them all in turn, put them in a baking tray with baking paper, and put them in a warm place for fermentation. About 40 minutes, the fermented bread blank is brushed with egg liquid.
13, preheat oven 170, and bake for about 25 minutes.
14, the delicious bean paste ring is ready, and it can be stored at room temperature.