Red Bean Toast

Red Bean Toast

1. 500g high-gluten flour, 50g Lehe organic butter, 100g fine sugar, 17g dry yeast, 250ml pure milk, 1 egg, 5g salt, appropriate amount of red beans

2. Put the milk, sugar, and eggs into the cook machine, turn on the 3rd gear and stir the sugar to melt, about 2 minutes, then put all the ingredients except butter into the cook machine (the yeast and salt should be placed diagonally) Kneading the noodles 20 Minutes, add butter (don't forget to put butter Yo!), and mix the noodles for another 20 minutes. The whole process is 40 minutes

3. Wake up the mixed dough in the bread machine for 15 minutes and take it out. This is the so-called waking face.

4. After taking it out, knead a few times, and then weigh the total weight and divide it into 6 parts, each about 160g, round and relax for 15 minutes.

5. Shaping: Rolling for the first time: Take a loose dough, roll it up and down into an oval shape from the middle, turn it over, roll it out, gently roll it up from top to bottom, and relax for 10 minutes.

6. The second roll: roll into a long strip

7. Put in the raisins and roll them up gently

8. Put it in the toast mold and ferment until it is 8 minutes full. This is the second serve. The second serve in the bread is very important. You must send it to the toast box until it is eighty to nine minutes full before baking. I didn't put it in. Brush with whole egg mixture, sprinkle with sesame seeds and almond slices.)

9. Put a cup of hot water in the oven in summer. Be sure to open the fermentation stall to put hot water in winter. Be sure to turn off the temperature when opening the fermentation gear. Otherwise, it will be cooked, take it out and brush with a layer of egg wash

10. Sprinkle with white sesame seeds

11. Put it in the preheated oven. Bake at 160° for 30 minutes, open it at 15 minutes to see the color, (according to personal oven settings), cover with tin foil in time after coloring. Bake for another 15 minutes

12. Baked