1. Because the film is kneaded by hand, the post-yeast standing method can quickly release the film. Except for the salt, yeast, and butter in the main ingredients, all the ingredients are mixed into a dough, and then placed in the refrigerator overnight (the liquid is reserved for ten Gram or so, and then add it according to the hardness of the dough. The mixed dough should be soft and a little sticky.)
2. Take out the dough that has been allowed to stand overnight, sprinkle with salt and knead it, then add the yeast solution to knead, and when the thick film is kneaded, add the softened butter and knead again, and beat it.
3. Generally, it takes about ten minutes to knead the film out of sweet bread, which is faster than a cook machine!
4. Then make it into a big round ball and perform one shot in an environment of about 28°. When it is about twice as large, the hand pokes the hole without collapsing or retracting to complete the fermentation.
5. Then take out the dough and gently press to exhaust
6. Divide it into nine dough pieces and round them separately, cover with plastic wrap and relax for about 15 minutes
7. The loosened dough is gently patted to remove large bubbles, and then rounded and placed in the baking tray. Dip one end of the rolling pin with high flour
8. Press a deep hole in the middle of each bread dough
9. Then put the red bayberry mud in turn, carry out a second shot at a temperature of about 35°, and ferment to double the size
10. After the second serving is finished, brush the egg mixture and sprinkle with coconut paste
11. Put it in the preheated oven and bake the middle layer at 180 degrees for about 18 minutes. The bread is colored and covered with tin foil in time.
12. Take it out immediately after it is out of the oven and dry it until it is hand-warmed and sealed and stored in a bag
13. Sweet and sour, not greasy at all! A few woody fruits of red bayberry mud, red plate with green pedicle, one in a hundred
1: Ignore the first step of kneading with a chef machine and just follow the kneading program of the chef machine.\n2: A copy of red bayberry puree has no additives, so it can be made into a bread filling and placed at room temperature for no more than two days\n3 : The baking temperature and time should be adjusted according to the temperament of your own oven