Garland Honey Bean Bread

Garland Honey Bean Bread

1. Mix all the ingredients in the dough except butter, knead it into a smooth dough, add butter and continue kneading until the film can be pulled out

2. Round the dough, put it in a basin, cover it with plastic wrap, and place it at 28-30 degrees for the first fermentation

3. Fermented to 2 times larger

4. Take out the fermented dough, press and vent, round and relax for 15 minutes

5. Roll the dough into a rectangular shape of about 20*38. As shown

6. Then put 120 grams of honey red beans in the middle of the dough

7. Then use a knife to cut the noodles on both sides into strips about 1 cm wide

8. Weave the sliced strips of noodles left and right into a braid

9. After knitting, close the mouth and pinch tightly

10. Pinch the ends of the braids tightly, put them in a pumpkin mold, or put them in a golden non-stick baking pan for secondary fermentation

11. Ferment to double the size, and then brush the egg liquid on the surface

12. Put the mold into the middle layer of the preheated oven, heat up and down 180 degrees, and bake for 18-20 minutes. During the baking process, the surface is colored satisfactorily and then covered with tin foil

Tips:

1. When putting the materials, you must put the liquid first, then the powder, and the liquid should be reserved appropriately, because different flours have different water absorption properties, which increase or decrease according to the softness of the dough.
2. The softness and hardness of a bread depends on the degree of kneading and fermentation, and success or failure lies at this point. If it is not in place, it will affect the taste of the bread.
3. The temperature difference between different oven brands is slightly different, adjust appropriately according to the temperature of your own oven.