520 grams of bread flour

Natural custard powder 4.5g.

An egg

Yeast powder 5g

Vegetable oil 30g

60 grams of sugar

Warm water 250 ml

Step 1

Beat the eggs well, pour warm water, oil, sugar and salt into the bread bucket and stir. Add 250g of bread flour, 2g of yeast powder, 250g of bread flour and half of natural glutinous rice flour, and sprinkle 3g of yeast powder on the bread flour twice, so that the added yeast powder is better distributed.

Second step

The bread machine is set to knead the dough for 33 minutes, and the kneading time varies with the bread machine. When the bread machine is resting, preserved fruit can be added, and the dough is directly wrapped with plastic wrap for fermentation. It's normal temperature fermentation.

Third step

Knead the fermented bread embryo several times and exhaust.

Fourth step

Divide into dough embryos of the same size and knead the air like steamed bread.

Step five

Put the kneaded bread embryo into the baking tray and brush it with the egg liquid fermented in the oven for the second time. Do whatever you want.

Step 6

Preheat the oven, put the oven in the middle layer, turn on the hot air mode, and bake at 150 degrees for 20 minutes.

skill

1, break the eggs first, and you can leave a proper amount of egg liquid for brushing bread.

2. Warm water and flour are beneficial to the fermentation of flour.

3, noodles should not be too soft to ferment.

4. Natural custard powder mainly takes its special fragrance and taste. Custard powder is soluble, suitable for soft, fragrant and smooth hot and cold desserts (such as cakes, egg rolls, fillings, bread, egg tarts and other cakes).