Cooking Steps

1. 

   Step1:Statement - this is the amount of two 450 grams of toast. Prepare ingredients. Knead ingredients other than butter and honey red beans into a smooth dough. Knead until extended.

2. 

   Step2:Add 40 grams of butter. Knead to the full stage. The glove film appears.

3. 

   Step3:Roll 234g of butter into a large rectangle. As shown in the picture, roll it out and refrigerate it.

4. 

   Step4:Roll the dough into a circle. Refrigerate for 30 minutes.

5. 

   Step5:Take out the dough, roll it into a rectangle twice as big as butter, wrap it in butter, tighten the mouth and roll it into a rectangle. It should be about 80cm long, not too wide, and long enough.

6. 

   Step6:As shown in the figure, first fold up one eighth, then fold over the rest, and butt joint with one eighth. Then fold it in half. Then roll it out into a rectangle about 80cm long.

7. 

   Step7:Put the honey red bean in the middle third of the rectangle. Fold it on the left side. Then spread the honey red bean on the folded dough. Fold it on the right side. Cover the honey red bean.

8. 

   Step8:Roll it gently to 80cm long.

9. 

   Step9:Use a sharp knife to cut off the small edges on both sides (mainly the edges are free of butter). Divide them into two parts.

10. 

    Step10:Divide one part of the two parts into three pieces of noodles, as shown in the figure. With the incision facing up, press gently and press flat to form three braids. The other part is also compiled in this way.

11. 

    Step11:Put the cut edge on the braid. Fold both ends of the braid in the middle. Put the half face down into the toast box.

12. 

    Step12:Look at it again.

13. 

    Step13:Share my second fermentation in summer (this bread has no basic fermentation, that is, no one hair) - it needs room temperature of 28 ° (because it's very hot in summer. Try to be in a cool place). It also needs humidity. I just cover a wet towel at a cool room temperature for second fermentation. See if the mold is eight minutes full. Then brush a thin layer of egg liquid.

14. 

    Step14:Preheat at 180 ° and bake for 42 minutes at the bottom layer. Bake for 10 minutes and then cover with tin paper. Once the bread is baked, side buckle the bread to get out of the mold. Lie on the side of the bread and cool it. Put it in the fresh bag. Squeeze out the air as much as possible. Finish as soon as possible.

15. 

    Step15:Finished product. The skin is crisp. The inside is sweet and soft.