1. Put all the ingredients of the middle kind of dough into the bread bucket, turn on the kneading process for 10-15 minutes, and knead into a uniform dough. Cover with cling film and refrigerate for 17-24 hours. It can also be sent directly to 2.5 times the size.
2. Put the small cut pieces of the middle seed into the bread machine together with the main dough (except the butter), turn on the kneading process for 20-30 minutes, knead for 10 minutes, add the softened butter, and continue kneading.
3. Knead to the complete stage where the film can be stretched, take it out, make a round, cover with plastic wrap and relax for 15 minutes.
4. Roll out the loose dough, apply a layer of red bean paste, slowly roll it up, pinch the end tightly, and put it into a 450g toast mold.
5. Put it into the oven for secondary fermentation, send it to 8 minutes full, and preheat the oven 180 degrees!
6. Brush the dough with a thin layer of egg wash.
7. Sprinkle the surface with sesame seeds and melon seeds for garnish.
8. Put it into the preheated oven, heat up and down 170 degrees, and bake for about 35 minutes.
9. Dang-dang-dang-dang, the fragrant milky red bean toast is freshly baked!
10. The toast is immediately unmolded and allowed to cool.
11. High-value milky red bean toast, can’t wait to try it 😄
12. It's full of milk! Like it? Hurry up and give it a try 😊
Tips:1. When you see that it is colored, cover it with tin foil in time!
2. Every time I make two toasts, one with original flavor, one with red bean or coconut paste ✌️
