1. Place the bread bucket on the kitchen scale, start weighing the ingredients, and pour in all the ingredients. Yeast powder and salt are placed in a diagonal position (avoid direct contact to affect the activity of yeast)
2. Finally, pour the milk. (You can put powder or liquid first, as long as the yeast powder and salt are separated diagonally.)
3. Put the bread bucket into the bread machine and start the dough mixing program.
4. Start making dough. (There is no need to entangle the glove film, just pull out the thick film)
5. Proceed to fermentation after reconciliation.
6. Ferment to double the size.
7. Dip your fingers with flour and pierce a hole in the middle, and the hole will ferment without shrinking.
8. Place the dough on the mat, divide it into 15 small doses, and knead it into small smooth balls.
9. Press the small ball flat and roll it into a sheet.
10. Add the bean paste filling. (You can also put your favorite fillings)
11. Slowly push up and wrap it up with a tiger's mouth, and put it down.
12. Put them in the baking tray one by one.
13. Ferment again for 30-40 minutes, until it grows slightly larger.
14. Use a small brush to apply a layer of whole egg liquid evenly on the surface.
15. Preheat the oven in advance, 180 degrees higher, 160 degrees lower, put on the middle and lower layers, and bake for 18 minutes.
16. Finished picture.
17. The color is golden and the fragrance is strong.
18. The tissue is soft, sweet and delicate.
19. It is most suitable for making breakfast packs~~~
Tips:The recipe uses ACA (AB-3CM03) automatic and intelligent fruit-spreading bread machine. Please adjust the temperature of each oven if it is different. The filling can be replaced with other fillings according to personal preference. The water absorption of different brands of flour is slightly different. It is recommended to keep about 10 grams of milk first, and add it appropriately depending on the state of the dough. Le Cordon Bleu Toffee Golden Baking Pan 15 inches: 39cm outside length and 27cm outside width.
