Baking recipe-red bean bread

200g of high-gluten flour, milk 1 10g, 3g of yeast, 5g of egg 15g, 8g of milk powder and 2g of salt,

20g of butter, 30g of fine sugar, 200g of red bean paste and a little white sesame.

Temperature: rapid heating 173℃, preheating 10 min, baking 12- 15 min.

Making:

1. Put all the dry ingredients in the formula into the mixing tank and mix slowly for 2 minutes.

2. Add liquid materials, slowly beat until there is no dry powder, and then change to fast.

3. When the rough film can be pulled out face to face, change the machine to slow speed, add the softened butter in advance and beat until it is yellow.

When using oil, change to fasting;

4. Beat until the surface is smooth, take out the dough and pull out a transparent film similar to bubble gum;

5. Take out the dough, divide it into four equal parts, knead it round, and relax for 15 minutes.

6. Press the dough into thin slices and wrap it with 40-50g bean paste.

7. Roll out a 500px-long sheet and make several cuts on one side without penetrating.

8. Turn it over, with the knife edge facing down, roll it into strips, and connect the other ends one by one to form a ring.

9. Put the joint down in the baking tray, wake for 60 minutes, brush with egg liquid and sprinkle with sesame seeds.