Ingredients: 400g of high-gluten flour, 40g of sugar, 55g of eggs, 30g of milk powder, 5g of yeast, 50g of water150g, 25g of corn oil, 3g of salt and 5g of butter15g.

Practice steps

All the ingredients except butter are put into the bread machine barrel.

15 minutes later, add 15 grams of chopped butter. Continue kneading for 25 minutes.

Knead the dough for ***40 minutes, as shown in the figure.

Knead into a smooth dough and ferment it in a warm place for 2 to 2.5 times.

This is fermented noodles.

Take out the exhaust pipe.

Divide into 12 equal parts, each part is about 60g, knead into a circle, cover with plastic wrap and relax for10min.

Take a small part and roll it into a tongue.

Fold both sides in half.

Roll up from top to bottom.

After finishing in turn, put the joints down neatly on the baking tray, leaving a gap.

Cover with plastic wrap and wait for secondary fermentation.

Fermentation in cold weather, put a bowl of hot water under it. Not when the weather is hot.

The second fermentation is completed.

Bake in the middle layer of the oven 180 degrees for about 18 minutes. It can be adjusted according to the observation of your own oven.

Brush a layer of corn oil on the surface immediately after baking. It can better lock the water.

Eat it cold.

Dousha doughnut

Ingredients: 300g high gluten flour, milk powder 12g, 30g fine sugar, 30g egg liquid, 4g water 165g yeast, 4g salt, 25g butter and 270g red bean paste.

Practice steps

Stir all dough materials except butter until smooth, add butter and stir until thin film, cover the dough with plastic wrap, and let it stand at room temperature for basic fermentation.

The dough is fermented to twice its original size.

Divide the fermented dough into 64g pieces, knead them round, cover them with plastic wrap, and relax for15min.

In the process of dough relaxation, divide the bean paste filling into 30 grams.

Pat the dough with your palm (smooth side down) to let the dough vent, wrap 30 grams of red bean paste, and tighten the seal.

Crush the wrapped bun with the palm of your hand and roll it into an oval shape with a rolling pin.

Cut a dozen knives on the surface of the bread, don't cut it.

Turn it over and roll it up from one side to form a strip.

The stripes of bean paste are upward, forming a ring, which is neatly arranged on the baking tray.

Put it at room temperature for final fermentation, about twice as much as the original, and brush the whole egg liquid on the surface of the bread.

Preheat the oven in advance, put the baking tray with bread in the middle of the oven, 180℃ baking 18 minutes.

Adjust the baking time according to the oven temperature.

Coconut bread

Ingredients: high-gluten flour 260g, milk 120g, egg 1, yeast 3g, salt 3g, fine sugar 50g, butter 35g, coconut 80g, butter 30, egg yolk 1, sugar 20g.

Practice steps

Put the eggs and milk in the bread bucket. I choose about 50 grams of eggs.

Add flour, put salt and sugar diagonally on both sides, dig a small hole in the middle, add yeast, and set the dough mixing program for 20 minutes.

When the dough is kneaded enough to pull out a large piece of film, add butter and knead it with the dough for 20 minutes.

Choose the fermentation function of dough. After 45 minutes, the dough will double in size, and the fermentation will be completed according to a small pit.

Vent the dough, divide it into small portions, knead it evenly and let it stand for ten minutes.

Prepare coconut stuffing and melt butter.

Add coconut milk, sugar and egg yolk.

Stir well with a spoon.

Flatten a dough, roll it out with a rolling pin, and add coconut stuffing.

Wrap it like a steamed stuffed bun, pinch it tightly, face down, roll it into a tongue with a rolling pin, and make several cuts with a knife.

Twisted like hemp rope.

Pinch the two ends tightly, so as to prevent the bread from falling apart during baking.

When it is fermented to twice its size at room temperature, brush the egg liquid on it and put it in the middle layer of the oven, and bake at 170℃ 15 minutes.

Coconut bread will smell good then. When you open it, the tissue is very soft.

A breakfast, a glass of milk, or a cup of afternoon tea are all very good.