Whole Wheat Coix Seed Red Bean Bread (24 Pcs)
1.
Weigh the middle material
2.
All materials are evenly mixed
3.
Put in a bowl
4.
Cover with plastic wrap and ferment to double size
5.
Fluffy tissue
6.
Weigh the main dough material
7.
All the materials are mixed and knead to a state where a large piece of film can be pulled out
8.
Put in the basin
9.
Put it in a warm place and ferment to double the size
10.
Exhaust and knead, evenly divide into 24 parts
11.
Take a piece of dough and roll it into an oval shape
12.
Put raisins on one end and roll up from left to right
13.
After everything is done, cover with plastic wrap and let it rest for 15 minutes
14.
Take a piece of dough that has been set aside, knead it long, tighten one end, fold in half and pinch
15.
One end up
16.
Tuck the end of the connector into the end folded in half
17.
Put all on the baking tray
18.
Put it in a warm and humid place to ferment to double its size, brush with a layer of whole egg liquid, and sprinkle with white sesame seeds
19.
Put it in a preheated oven, middle level, upper and lower heat, 120 degrees, about 25 minutes until the surface is golden
20.
Super brushed~