1.
First introduce the method of Polish yeast (Poolish).
50g all-purpose flour, 50g water, and 2g yeast. After mixing evenly, put it in a warm place for proofing.
The indoor temperature here is around 18 degrees, and it will wake up for 10 hours.
There are a lot of honeycombs in the proofed ferment, and there are small bubbles on the surface.
2.
Put high-gluten flour into a bowl, add white sugar, eggs, salt and fermented seeds, add water and make a smooth dough.
10g butter softens at room temperature, put it into the dough and continue to knead until smooth
3.
The kneaded dough can be pulled out of the film. (I stretched the film for the first time, it was very ugly...)
Put the dough in a warm place to proof to double its original size. Divide into 5 small doses of uniform size, and relax for about 10 minutes after rounding
4.
Take one of the small doses and roll it into an original piece the size of the bottom of the mold, and apply a thick layer of bean paste. Do the same for the other 3 pieces, cover layer by layer, and cover the last face piece directly.
Use to cut out the shape of the word "米", twist it towards a section
5.
Put a layer of butter on the bottom and the periphery of the mold, and carefully put the bread into the mold. (I used a 7-inch live bottom cake mold.)
Put it in the oven, put a pan of water in the baking tray, hit the fermentation gear, and let it rise for 60 minutes for the second time.
The fermented bread is twice the original size. Take out and spread a layer of egg liquid, sprinkle with black sesame and coconut.
Preheat the oven, 175 degrees, middle level, upper and lower fire, 30 minutes
6. Take it out after baking
7. Demold
8. Let's eat
Tips:1. When wiping the bean paste, you can dip a little bit of water, so that it will be easier to spread the bean paste;
2. The temperature of the oven must be adjusted according to your own situation;
3. When the coloring is satisfactory, take it out and cover it with a layer of tin foil.
