Ingredients: 240g of high-gluten flour, 30g of low-gluten flour, 0/30g of milk/kloc-,30g of egg white, 30g of sugar, 2.5g of yeast, 2.5g of salt, 25g of butter (to be softened in advance) and appropriate amount of red bean paste; A little whole egg liquid (used to brush the bread surface);
Exercise:
1. Put milk, egg white, sugar, salt, high flour, low flour and yeast into the mixing barrel of the chef's machine in turn;
2. Stir at low speed with 1 gear, then add it to the third gear and stir for about seven or eight minutes until the dough begins to harden (you can cut a small piece of dough and pull out a fragile film);
3. Add softened butter;
4. Knead the dough for about 8 ~ 10 minutes, cut off a small piece of dough for inspection, and pull out a complete unbreakable film, 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 double the volume (about 40 ~ 60 minutes);
7. Divide the fermented dough into 8 small portions, round the small portions, cover with plastic wrap, and relax for about 10 minute;
8. flatten the loose dough and wrap it with a proper amount of bean paste (it will be better to wrap the bean paste into a ball first);
9. Close your mouth and pinch it;
10. Put it on the chopping board and roll it into an oval shape;
1 1. Cut a knife in the middle with a scraper, and be careful not to cut off both ends;
12. Cut two knives on each side, not both;
13. Then pick it up, pass one end through the middle incision, and turn it twice continuously;
14. Then put it in the oven, turn on the fermentation function and let it ferment for about 50 minutes;
15. Take out after fermentation, preheat the oven, 190 degree fire, 150 degree fire. Brush the whole egg liquid evenly on the bread blank, then put it in the preheated oven and bake for about 15 minutes.
Go and have a try!