1. Prepare all the ingredients.
2. All ingredients except yeast are first liquid, then salt and sugar are placed diagonally, and finally put in the flour selection and noodle program for 20 minutes.
3. Take out the live dough and put it in a large bowl, cover with plastic wrap and relax for 30 minutes.
4. The loose dough can be pulled out of the rough film.
5. Then put it in the bread machine, put the yeast in it, and select a kneading program for 20 minutes.
6. After kneading the dough, you can pull out the glove film.
7. Take out the dough and divide it into five doses of the same size (you can divide it into several at will).
8. Then weigh 40 grams of red bean paste, flatten the dough with your fingers, and put the red bean paste in the middle.
9. Wrap the dough in the tiger's mouth.
10. The dough wrapped in red bean paste is flattened by hand, not too thin or too thick.
11. Use a bread knife to cut the pressed dough into hexagonal or seven-cornered shapes as shown in the figure below.
12. At this time, put a bowl of hot water under the oven to select the fermentation function for 50 minutes.
13. The fermented bread is brushed with egg liquid, and two raisins are put on it so that it is not so monotonous. At this time, the oven is preheated at 170 degrees for five minutes, and then turned on the heat for 160 and lower for 150 for 18 minutes. The dyeing can be done halfway and the tin foil can be covered.
14. Finished picture
15. Finished picture
16. The delicious bread is out of the oven.
Tips:1. You can add oil paper to the bottom of the bread for fermentation and baking.
2. Because I am in the north, I added 5 grams of dry milk in the weather, and the milk can be added or subtracted according to the temperature and humidity.
3. The oven tempers different temperatures by yourself.
