1. Weigh and prepare the required materials;
2. Put high-gluten flour, milk, whole egg liquid, fine sugar, yeast, and salt into the cooking bowl;
3. Take out after stirring into a dough;
4. Start kneading
5. Knead until the dough can stretch a thicker film;
6. Add butter and continue to knead the dough;
7. Knead to the complete stage, the dough can be stretched out a relatively thin and flexible film;
8. Arrange the dough and place it in a warm place for the first fermentation;
9. When the dough grows twice as big, the first fermentation is over;
10. Take out the dough and exhaust;
11. Divide the dough into 6 small doughs, and let them rest for 25 minutes after rounding;
12. Pat the loose dough thinly with your hands;
13. Put the kidney bean filling;
14. Close
15. After rounding, put it into the mold;
16. Put the mold into the oven, put in a plate of hot water, and carry out the second fermentation;
17. When the dough grows 1.5 times larger, the second fermentation is over;
18. Put the mold into the preheated oven, set the temperature up and down to 180 degrees, and set the time for 25 minutes;
19. After taking it out, put it on the drying net and let it cool;
20. Sweet kidney bean stuffed bread is very soft.
Tips:1. When the dough is fermented, you should observe the growing state of the dough according to your own home environment;
2. The baking time and temperature should be set according to your own oven, and tin foil should be covered after coloring to avoid excessive coloring;
3. The amount of milk is related to the water absorption of flour and should be increased or decreased appropriately.
