250 grams of high gluten flour

20g of water

50 grams of egg liquid

30g of red jujube powder

20 grams of high gluten flour

Boiled water100g

Jujube right amount

Oatmeal right amount

3 grams of baking powder

20 grams of butter

3 grams of salt

25 g sugar

Production time: more than 2 hours

Number of people dining:

step

1

Add 20g of high-flour into100g of boiling water, and stir evenly to make Tang Zhong.

2

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

three

Start the dough program and add butter to the flour and dough to continue.

four

Until the dough can be pulled out of the fascia and rounded, put it in a warm place for fermentation.

five

At this time, the red dates can be washed, pitted and chopped for later use.

six

The dough is fermented twice as big. Take it out.

seven

After exhausting, divide into three equal parts, cover with plastic wrap and let stand for 10 minute.

eight

Roll a piece of dough into an oval shape and add some red dates.

nine

Then roll it into long strips, seal it tightly and rub it for a while.

10

Make three pieces of dough into long strips with intersecting heads in turn.

1 1

Braid it.

12

Put the dough in the toast box.

13

Put a pot of hot water at the bottom of the oven, then put it into toast box and ferment in the oven at 34 degrees for 40-50 minutes.

14

The fermented bread is fermented until toast box is 8 minutes full and taken out.

15

Brush it with egg liquid.

16

Then sprinkle with oats.

17

Preheat the oven to 175℃ and bake in toast box for 50 minutes.

18

After baking, take it out and put it into the baking net.