#四session Baking Contest and is Love to Eat Festival# Bean Paste Rolls
1.
Weigh the various raw materials with an electronic scale, and then pour the materials used for the bread (except bean paste and egg liquid) into the bread machine to neutralize the noodle program, 15 minutes.
2.
Cover the mixed dough with a layer of plastic wrap, and then wrap a towel to ferment, about 1 teaspoon.
3.
The fermented dough is 2.5 times harder than the previous one. Divide the fermented dough into evenly sized five-point doughs, and then make the dough for 15 minutes.
4.
Flatten the dough with your hands, and gently roll it twice with a rolling pin
5.
Add 25g of red bean paste to the pie crust
6.
Close it down and make it into a bun shape
7.
Press the dough into a cake again, and cut it into an oval shape with a rolling pin
8.
Cut 4 vertical cuts on the long oval shape, don’t cut the head and tail
9.
Cut the dough, pinch both ends, twist it up as shown in Figure 9
10.
Cut the twisted bread loaf into a single section.
11.
Make the rest of the dough according to the above method, and then put it in the basin for the final fermentation. This process takes about 40 minutes, until it is twice the original size.
12.
The surface of the fermented dough is lightly brushed with a layer of whole egg liquid, and then sent to a preheated 180 degree oven, bake for about 15 minutes, until the surface of the bread turns golden yellow and ready to be out of the oven.
