1. In addition to the honey beans, use the oil method to knead the dough to the complete stage, and finally add the honey beans and knead into the dough for basic fermentation until it is twice as large as the dough.
2. Finally, dip your fingers in the high-gluten flour and insert it into the middle of the fermented dough. For example, the dough hole does not retract within about 10 seconds, indicating that the fermentation is completed, and the dough is removed after the basic fermentation is completed.
3. Divide into 6 equal pieces of dough, relax in the middle for 15-20 minutes, take one dough and roll it into an oval shape with a rolling pin.
4. Turn over, fold the dough on the left and right sides by one third in the middle, and then roll up the dough from top to bottom
5. The shaped dough is put into the toast mold for the second fermentation, and the dough is fermented to the full mold for about 8 minutes.
6. Stamped. The oven is preheated in advance, the temperature is 185 degrees, the toast box is placed in the penultimate layer of the oven, and the time is about 50 minutes to release the mold and cool it.
