1. Put the high-gluten flour, sugar, salt and yeast into the bread bucket, add water in an appropriate amount according to the water absorption of the flour, and start the first kneading process.
2. After the first time, put butter that has softened at room temperature and start the second dough-making process.
3. After the first time, put butter that has softened at room temperature and start the second dough-making process.
4. One shot at room temperature.
5. Take out the fermented dough to exhaust
6. Divide into small dough pieces of 12g to relax. (1 small dough weighs about 27g)
7. Wrap a little red bean paste into the dough
8. Squeeze tightly. Organize into an olive shape with slightly pointed ends and a slightly larger middle.
9. Do everything well.
10. In the Liulian Muffin mold, brush a layer of vegetable oil, and then sift a layer of flour.
11. Put two by two into the small dough.
12. Put a bowl of hot water in the oven and perform two shots.
13. Take out after the second round, the dough is twice the original size
14. Sift a layer of high-gluten flour for decoration on the surface.
15. Preheat the oven and fire up and down at 180 degrees for about 20 minutes.
16. After baking, let it cool naturally.
17. Be sure to pay attention to the color on the surface of the bread when baking.
18. O(∩_∩)O haha~
19. Let's eat~
Tips:1. Without the bean paste filling, it is directly made into Heidi white bread, and it is also very delicious to eat with jam.
2. The oven setting is for reference only.
