1. Make medium seed one night in advance: 250 grams of high-gluten flour, 50 grams of low-gluten flour, 20 grams of sugar, 120 grams of egg white, 80 grams of butter, 2 grams of yeast, stir evenly with chopsticks, no need to knead into a ball, cover with plastic wrap, Put it in the refrigerator and ferment for more than 17 hours,
2. Put the medium seed dough into the bread bucket, add 10 grams of white sugar, 1 gram of yeast powder, 25 grams of full-fat sweet milk powder and 3 grams of refined salt, and knead the dough with a bread machine for 15 minutes.
3. Add 14 grams of softened butter and mix for another 20 minutes.
4. The dough at this time can be pulled out of a transparent film,
5. Use the fermentation function of the bread machine to ferment the dough for 30 minutes,
6. Divide the homemade red bean paste into 9 portions, 25 grams each, and round them into balls.
7. After the fermented dough is vented, divide it into 9 portions, round and relax for 5 minutes.
8. Take a dough and roll it round with a rolling pin,
9. Put in the red bean paste,
10. The bottom is evenly closed,
11. Roll it into an oval shape with the closing mouth down,
12. Use a small knife to make a few slashes at an angle, and don’t cut the bottom.
13. Rolled up, closed mouth down,
14. Turn it around,
15. After everything is done, put it into a square non-stick baking pan,
16. Serve in the oven for 40 minutes, until it is full,
17. Put it into the preheated oven, middle level, 175 degrees, up and down, bake for 15 minutes.
Tips:There is no need to brush the surface of the bread when baking, and the natural color can be baked. When the toasted bread is dried to the same temperature as your hands, put it in a fresh-keeping bag, keep it tightly sealed, and eat it within two days.
