Light Cream Honey Bean Toast
1.
Mix all the materials of the medium dough evenly and form a dough
2.
Keep in the refrigerator for about 17 hours to ferment to double the size
3.
Tear the medium type dough into small pieces, mix with the main dough (auxiliary materials) and knead the dough together
4.
Knead until you can pull out a thin hand mask, then round it and relax for 15 minutes
5.
After relaxing, divide into three equal parts
6.
Round each portion and relax again for 10 minutes
7.
Take a dough and roll it into an oval shape
8.
Fold left and right in the middle to form a three-fold
9.
Do all three doughs
10.
Take a roll
11.
Spread a layer of honey red beans evenly
12.
Thin the bottom, roll it up, tighten the opening
13.
Three ready to put into the toast box
14.
Cover 8 minutes full of the fermentation box with plastic wrap, and brush with a layer of egg liquid
15.
Put it in the preheated oven, 180 degrees, lower level, about 40 minutes, after baking, take it out and let cool and slice it.
Tips:
Medium type dough: 300 grams of high-gluten flour, 9 grams of fine sugar, 2 grams of instant yeast, 100 grams of milk, 84 grams of animal fresh cream, 21 grams of egg white, 6 grams of butter Main dough: 24 grams of egg white, 45 grams of fine sugar, 3.6g salt, 2g instant yeast, 18g milk powder, 6g butter