1. Dissolve the yeast in the middle seed in milk, mix well with bread flour and sugar, put it in a container, mix well with chopsticks, and cover with plastic wrap to start fermentation. Ferment the medium seed to 3.5-4 times its size (I knead it at night and leave it at room temperature for two hours, then put it in the refrigerator, and make it the next night after it’s warmed up slightly)
2. The fermented middle seed is torn into small pieces, and the other raw materials in the main dough except butter and honey beans are kneaded in the bread machine until expanded, and then softened butter is added, kneading to the complete stage, and the dough is placed in the bread machine to relax half an hour
3. Take out the loosened dough, ventilate, cut 480g portions, and divide the rest into 2 portions. After rounding, cover with plastic wrap and relax for 20 minutes.
4. Roll out 480 grams of dough into a rectangular shape, turn it over, thin the bottom edge, and cover with honey red beans. Press lightly with your hands to make the red beans fit.
5. Roll up from top to bottom, put it in a toast mold, put it in the oven for the final fermentation, put a bowl of hot water at the bottom of the oven to increase the humidity, it is cold, and the water can be changed to another bowl
6. Finally ferment to 9 minutes full, take out the egg liquid on the surface, put it in the preheated oven, 180 degrees, upper and lower fire, 35 minutes at the bottom, take out the baked bread, put it on the grill and let it cool, and then store it in a fresh-keeping bag or box save
