Whole Wheat Red Bean Soft European Buns
1.
1. All the main ingredients in the bread bucket except butter
2.
2. The bread machine selects the "kneading" program, and the adjustment time is 15 minutes
3.
3. Check the state of the dough after the program is over. The dough is smooth and a thick and elastic film can be pulled out.
4.
4. Put the dough in the fresh-keeping box and send it into the fermentation box to ferment to about 2 times the size
5.
5. Take out the dough, divide it into two equal parts, respectively round and let it rest for 10 minutes
6.
6. Put the red bean paste into the fresh-keeping bag and roll it out into flakes
7.
7. After washing the raisins, drain the water and set aside
8.
8. Take out the dough and roll it out into a long tongue
9.
9. Finish the shape after turning it over
10.
10. Spread the flaky red bean paste on top of the dough and put in the dried raisins
11.
11. Roll from top to bottom, kneading and closing
12.
12. Put the mouth down and put it in the baking dish
13.
13. Put it into the fermentation tank for the second fermentation, 35 degrees, humidity 85%, fermentation for about 30 minutes
14.
14. After the second pass is completed, sprinkle high flour on the bread embryo and use a knife to draw lines on the bread embryo
15.
15. Put it in the middle of the oven, 180 degrees, 25 minutes
16.
16. Take it out immediately after baking
17.
17. Cool on the drying rack
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