1. The red bread is kneaded by the post-oil method to the expansion stage, adding butter and kneading to the full expansion stage
2. The material of the dragon fruit core is also kneaded in the post-butter method to the fully expanded stage
3. Then put the two doughs into the bread machine to ferment. One dough is wrapped in oil paper to avoid color mixing.
4. Dough that has been fermented to twice the size
5. Take out the dough to exhaust
6. The two doughs are divided into six small doughs of the same size. Organize into small round bags
7. Roll the purple dough into a round slice with a thickness of 0.5 cm!
8. Put the sesame dough on the purple dough
9. wrap up. Leave a little skin and pinch it close to the inner dough. The excess purple dough is also squeezed tightly
10. Use scissors to cut the extra part into four pieces. A little bit longer
11. Cut three small doses on the other end
12. Then cut a longer strip on the dough back and tidy it up
13. Put it all up and put it on a baking tray lined with greased paper
14. Preheat the oven to 190 degrees. At this time, the finished dough undergoes secondary fermentation
15. After the second fermentation, roast on the top and bottom for 18 minutes. Bake one plate for 20 minutes. Baked
16. The color is ready after baking for 18 minutes
17. Once it’s baked, let it cool and you’re ready to eat
18. Does it look like
19. Cut and see
20. Finished viewing
21. Finished viewing
22. Finished viewing
23. Finished viewing
Tips:The temperature in the recipe is adjusted according to your own oven. For the milk of the dough, you can add or subtract a bit depending on the water absorption of the rice noodles!
