Lotus Seed Fancy Bread
1.
Except salt, yeast, corn oil and auxiliary materials, mix all the ingredients, knead until there is no dry powder, cover with plastic wrap and relax for 30 minutes, add yeast (knead to dissolve) → salt (knead out the coarse film) → corn oil (knead until Fully expanded state)
2.
Ferment in a warm place to double the size
3.
Vent the dough after fermentation and divide it into 12 portions
4.
Roll out into a square, reserve the width of a ham in the middle, and cut the two sides of the dough at equal distances
5.
Put the lotus paste filling in the middle of the dough
6.
The two side pieces overlap in turn, and the last piece is stretched and folded to the opposite side
7.
Discharge into the oiled paper mold for secondary fermentation
8.
Fermented to full mold (twice the size), brush egg liquid on the surface
9.
Preheat the oven, middle layer, bake at 130 degrees for 20 minutes, the color is satisfactory, and the tin foil is covered
10.
Brush the surface with a layer of corn oil, and keep it sealed when there is residual heat
11.
Match, see who looks pretty
12.
There are a few more sleeping here
Tips:
1. Adjust the baking time and temperature appropriately according to your own oven.
2. During the baking process, it is found that the surface of the bread can be covered with a layer of tin foil after being colored.
3. As the lotus paste filling is sweeter, the sugar content of this bread has been appropriately reduced.
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