1. 1. Put all the ingredients in the bread bucket (except butter)
2. 2. Select the "kneading" program for the bread machine and adjust the time to 10 minutes
3. 3. Put in the softened butter after the program ends, and continue the "kneading" program for 10 minutes
4. 3. Put in the softened butter after the program ends, and continue the "kneading" program for 10 minutes
5. 5. Take out the dough, place it in the container after being rounded, and put it in the fermentation tank for the first fermentation, 30 degrees, 75% humidity, time 60 minutes
6. 6. At this time, prepare the meringue, the butter should be softened first, and it can be mixed with other materials evenly and placed in the refrigerator for later
7. 7. The dough can be taken out after fermenting to about 2 times its size
8. 8. Divide the dough into 6 equal parts, respectively round and exhaust, cover with plastic wrap and let stand for 10 minutes
9. 9. Take out the small dough and roll it out into a tongue shape
10. 10. After turning it over, place it horizontally, squeeze the bottom to make it thin, and take an appropriate amount of honey red beans to cover 2/3 of the noodle block
11. 10. After turning it over, place it horizontally, squeeze the bottom to make it thin, and take an appropriate amount of honey red beans to cover 2/3 of the noodle block
12. 12. Close the mouth down and place it in the paper film
13. 13. Put the bread embryos into the fermentation box for the second fermentation, 33 degrees, 85% humidity, 30 minutes, fermentation to about 2 times the original size
14. 14. Take out the bread embryo, take out the puff pastry from the refrigerator, divide into 6 equal parts, and press them into long tongues, similar in size to the bread embryo, and cover them on the bread embryo
15. 15. Brush egg liquid
16. 16. Put it into the middle layer of the preheated oven, heat up and down 170 degrees, 23 minutes, take it out immediately after baking is completed
17. Finished picture.
18. Finished picture.
Tips:1. The kneading time of the bread machine should be determined according to the performance of the bread machine and the state of the dough, and should not be blindly followed.
2. The fermentation time should be adjusted according to the fermentation state of the dough.
3. The baking time and temperature are for reference only, and should be adjusted according to the oven performance and baking habits.
