1. Method: 1 Knead all the Chinese raw materials into a dough with a machine, and put it in the refrigerator to ferment (14-17 hours).
2. After the middle seeds are fermented, tear them into small pieces and add the main dough ingredients (except butter), and knead them together to form a smooth dough.
3. Then add butter and knead until the film can be pulled out (expansion stage) for basic fermentation.
4. The basic fermentation is two and a half times and the fermentation is over.
5. Divide the dough into 8 equal parts (approximately 65 g/piece), ventilate and roll the dough into a round plastic wrap to relax for 15 minutes.
6. Take a piece of dough with a rolling pin, roll it into an oval shape, turn it over and use a scraper to cut four knives in the middle of the dough, and thin the bottom edge.
7. Sprinkle honey beans on the dough, roll it up from top to bottom, and tighten the bottom!
8. Put it into the mold, and finally ferment.
9. The fermentation is eighth full, and the surface is brushed with egg liquid.
10. Put the upper and lower tubes in a preheated 180 degree oven, bake the middle and lower layers for about 20 minutes, the surface is golden!
11. Take it out of the oven and put it on the cooling rack to let cool!
12. Finished picture.
13. Finished picture.
14. Finished picture.
Tips:Honey beans are homemade. Use commercially available honey beans. Please reduce the amount of sugar.
