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Ingredients (5 people): 250g of high-gluten flour, 0/0g of sugar, 0/80g of milk and 5g of yeast powder.

The auxiliary materials of the main dough are: 250g of high-gluten flour, honey red beans 1 bowl, 37g of brown sugar (that's all), 30g of white sugar, 2 eggs (about 90g), 80ml of milk, 3g of refined salt and 35g of butter.

Red bean and brown sugar soft European bread steps

1 Mix all the ingredients and knead them into smooth dough with the chef's machine.

Cover with plastic wrap and ferment in a warm place for about 2 hours until it is twice its original size.

3 Except butter, put the dough ingredients into the medium basin.

4. After-oil method is used to mix and knead the main dough materials and medium-sized dough to a complete stage.

5. Cover with plastic wrap and ferment in a warm place to double the original size.

6 After the first fermentation, take out the dough, put it on the chopping board, press and exhaust, divide it into four equal parts, rub it round, cover it with plastic wrap, and let it stand for 15-20 minutes;

7 Take a dough, flatten it, roll it into a rectangle, and spread it with honey red beans.

8 Roll up from the bottom (my daughter's little hand wants to help me roll up)

9 After rolling, pinch the seal tightly, then knead it with both hands to shape it and grow into an olive shape.

10 Put the dough in a baking tray, put a bowl of hot water in the oven, and then put the baking tray in the oven for fermentation for 30 minutes; (You can change hot water once in the middle)

1 1 Take out the baking tray, start preheating the oven (2 10 degree), and spray water on the dough.

12 Sift some flour on the dough with a sieve, draw a pattern with a sharp knife, and then cover it with a wet cloth or plastic wrap to continue fermentation 15 minutes.

Put 13 into a preheated oven, bake at 2 10 for 20 minutes, immediately take it out and put it on a drying net, cool it, and then bag it and seal it!

Cooking tips

1. Because honey red beans are leftovers, they were put in the cold storage before, so they should be taken out in advance and heated back and forth to avoid being too cold and affecting the secondary fermentation of bread.

I made four loaves, two for each baking tray. The first dish is fermented in the oven, and the second dish is naturally fermented at room temperature. Before the first dish is baked, 10- 15 minutes, the dough in the second dish should be sprayed with water and patterned, and the temperature and time should be fine-tuned according to the actual situation.