Bean Paste Braid Bun
1.
Pour all the ingredients except butter into the bread machine in the order of liquid first, then flour; start the bread maker's kneading program for 30 minutes; 10 minutes before the end of the kneading program, add softened butter, and continue kneading until the dough is mixed End; then start the dough-producing program for 90 minutes; this is the fermented dough; (my log contains detailed steps for kneading and dough-making in the bread machine, so this step is omitted temporarily)
2.
After the dough process is finished, take out the dough and knead the dough on the panel to exhaust air. Use a rolling pin to roll out a long dough; roll the bean paste into 1/2 the size of the dough, put it on the left side of the dough, and then place the dough on the other side Fold it over to cover the bean paste filling, and use a rolling pin to roll into a long dough piece of about 0.5 cm;
3.
Use a knife to cut into 12 even strips, and allow for 15 minutes;
4.
Then arrange every 3 strips together and braid them into braids. After braiding, place them on a baking tray lined with greased paper;
5.
Using the fermentation function of the oven again, the temperature is 38 degrees, humidity is 80%, and the second fermentation is 40 minutes;
6.
The fermented bread embryo is twice as large as the original one;
7.
Brush the egg liquid on the surface;
8.
Sprinkle with peach kernel slices; (Almond slices are also available here, just as you like)
9.
Heat 190 degrees above the oven and preheat at 180 degrees below the fire. Put the bread dough into the middle of the oven and bake for about 20 minutes;
Tips:
(The humidity control here only needs to be used at home-that is, put boiling water on the bottom of the oven for one night, and put the bread dough on the top layer to ensure fermentation)
