milk

100g

Qiangli flour

240 grams

cake flour

30 grams

Whole wheat flour

30 grams

Egg paste

35 grams

condiments

Cream that can be thickened to make whipped cream

80 grams

berry sugar

45 grams

salt

3 grams

milk powder

15

dried yeast

5 grams

Bean paste stuffing

Proper amount

step

1. All materials except the bean paste stuffing are rubbed together until a large piece of film is pulled out and fermented in a warm place to two and a half times the size. Take out the cooked dough, divide it into about 10 small dough evenly after exhausting, cover with plastic wrap and relax for 15 minutes, and flatten a small dough.

2. Pack a proper amount of bean paste.

3. After wrapping, roll it.

4. Gently press the flat roll to grow into a circle.

5. Make a uniform incision with a knife.

6. Roll it up from one end until it is a long cylinder with the bottom facing down. Fold both ends in half in the middle, insert one end tightly into the other end and pinch it tightly.

7. Ferment to twice the size in a warm place.

8. Brush the surface with egg liquid, preheat the oven 180 degrees, and bake for 15 minutes.

skill

When the baked bread is cold, it should be sealed in a bag immediately to make the bread softer.