Name: Beautiful Face and Delicious ~ Double Temptation Drip Bread [sweet Heart Bag with Strawberry Stuffing]
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 31g High-gluten flour; 21g milk; 15g water; 3.5g butter; 3g salt; 40g Caster sugar; 4g yeast; 2.5g Red yeast powder; 50g Hot seed; 18g Powdered sugar; 40g Low-gluten flour; 140g Anmushi Yogurt; Some Strawberry; Some Moisture-proof powdered sugar

Beautiful Face and Delicious ~ Double Temptation Drip Bread [sweet Heart Bag with Strawberry Stuffing]

1. Prepare all the materials needed for ironing the seeds.

2. Pour water, milk, and butter into a small pot and boil.

3. Pour the boiled liquid into the high powder.

4. After stirring until there is no dry powder, cool it for later use.

5. Make the main dough. Put all the ingredients of the main dough except the butter into the bucket of the bread machine, and select the kneading program for 20 minutes.

6. Add butter and continue the dough mixing process for 20 minutes.

7. Kneading is complete.

8. Large, strong films can be pulled out.

9. Take out the mixed dough and put it in a container, cover it with plastic wrap for basic fermentation.

10. The dough is doubled and the basic fermentation is complete.

11. Take out the dough and gently press to exhaust.

12. After the dough is exhausted, divide it into 8 portions evenly. Roll round, cover with plastic wrap, and relax for 20 minutes.

13. At this time, make crispy grains. Add butter, sugar powder and red yeast rice powder, and mix well.

14. Stir well and add low powder.

15. Rub it with your hands into fine granules.

16. Frozen for later use.

17. Roll out the loose dough.

18. Turn it over and thin the bottom edge.

19. Roll up from top to bottom.

20. Rub into long strips.

21. After operating all the dough in sequence.

22. Spray a layer of water on the surface, and dip it with crispy grains.

23. Place in the baking tray.

24. Put it in the oven to ferment. Select the fermentation function, 35 degrees 60 minutes.

25. The dough rises to twice its original size.

26. Put it into the oven and bake, the upper and lower fire is 180 degrees, and the baking time is 15-20 minutes. I stamped the tin foil after ten minutes, fearing that the color would be too dark.

27. After baking, put it on the net to let cool.

28. The time the bread cools to make the filling. Mix the butter and powdered sugar.

29. Beat with an electric whisk until white (the butter needs to be softened, about 27 degrees is the best).

30. Add yogurt in portions and beat well.

31. If there is a little separation of oil and water at the end, you can sit in warm water to adjust and pass it, not too long, don't let the butter melt into water, it will be smooth.

32. Put it into a piping bag with a piping mouth and set aside.

33. Cut the bread in the middle, being careful not to cut it.

34. Squeeze it into the bread according to your favorite pattern.

35. Finally, the surface is decorated with fruits.

36. Cut out strip grids with paper, cover the surface of the bread, and sieve moisture-proof powdered sugar.

37. Finished~~

38. Finished product

Tips:
1. This bread can be made without hot seeds, it can be replaced with ordinary old-fashioned bread, or you can use your favorite dough material to make it at will.
2. Crisps can be added or not, according to personal preference, do not add the crisps and bake directly after fermentation, without spraying water