Materials: high gluten flour 300g milk120g; 60 grams of egg liquid; 40 grams of corn oil; 20 grams of cheese; 30 grams of sugar; 3 grams of high-sugar resistant yeast powder; 3 grams of salt; Brush a little egg liquid on the surface; Appropriate amount of white kidney bean sauce

Exercise:

1. First put the egg liquid, milk, corn oil and cheese in the bread bucket, and put sugar and salt obliquely, then put the flour in, dig a hole, put the yeast in, and then cover the flour.

Use the toaster for half an hour.

3, and then sealed with plastic wrap until the fermentation is twice as large.

3. Then knead it with a bread machine for 5 minutes to exhaust the air in the dough.

4. Let it stand for 5 minutes after exhausting, roll it into a rectangle, and spread thick bean paste on two-thirds of the place.

Tip: Red bean paste and purple potato paste are better, but white bean paste tastes good.

5. Fold the blank part to the middle, then fold the other side to the middle to form a rectangle, and then fold the dough on both sides to the middle to form a square.

6. Roll it into a rectangle with a rolling pin, make two cuts and turn it into a braid.

7. Then put it in toast box and cover it.

8. Prepare a bowl of hot water in the oven and put it in toast box for fermentation for eight minutes.

9. Then take it out, brush the egg liquid on it, preheat the oven for 5 minutes, and then bake at 180 degrees for 40 minutes.

10. Finally, take it out, remove the mold, let it cool, and put it in a fresh-keeping bag, preferably within three days.