Cooking Steps

1. 

   Step1:100g warm water, 1g yeast, 20g high gluten flour and 80g whole wheat flour. Fermentation in refrigerator for 24 hour

2. 

   Step2:Twenty four hours later, it's OK for Poland to grow into a wasp.

3. 

   Step3:Add an egg, light cream, pure milk, Polish seed, salt, high gluten flour and yeast in turn. Stir with the chef to make a thick film. Then add butter.

4. 

   Step4:Just beat it into a glove film. Make a smooth dough. About 35 degrees fermentation.

5. 

   Step5:Dip your fingers in flour and poke a hole in the dough that is twice the size of the dough. If it doesn't retract, it will be fermented.

6. 

   Step6:It's divided into six small dough. My one is about 172g. Wake up 1520 minute

7. 

   Step7:Make two toast. One with red bean and the other is pure whole wheat toast. As shown in the figure, roll open and add the honey red bean. Roll up and then roll open. Add some honey red bean. Then roll up Two point five It's better to circle. You can do as you like. Add the red bean paste and dried cranberr

8. 

   Step8:Make two pieces in turn. Cover with plastic wrap. Put them into a warm place for fermentation. About 45 degrees. Time. The height of bread is appropriate. You can choose to stamp or not.

9. 

   Step9:It's 8 points full. Hurry to cover it, or it won't be covered. If it's not capped, it's nine points full. One of my hair is very good. The other one is a little bit slow. Because I add the honey red bean without thawing. So, pay attention to the filling when adding the fillin

10. 

    Step10:As a result, both hair is better. Although the whole wheat is added, it still feels super good. It doesn't matter if it has wheat fragrance, milk fragrance and super softness.

11. 

    Step11:It's really soft.

12. 

    Step12:Tear to ea

13. 

    Step13:Anyway, this recipe is delicious. Thank you ears.