Garland Bean Paste Bread

Put flour, 30 grams of egg liquid, water, yeast, sugar, salt and milk powder into a large basin and knead into a uniform dough.

Add butter and knead into a dough that can be stretched into a thin film.

Cover with plastic wrap and place in a warm place to ferment.

Let rise until dough doubles in size.

Gently knead the dough to release the air, divide the dough into ten pieces, cover with plastic wrap and rest for 15 minutes.

While waiting, divide the bean paste into 10 30g portions.

Flatten the dough, wrap it around the bean paste, with the seam facing up, place it on a cutting board and flatten it.

Use a rolling pin to roll the dough into a long strip, and score a few cuts on it to penetrate one layer of the dough.

Turn the long dough over and roll it up.

The scratched opening is turned outward into a ring.

Place in the oven for secondary fermentation, and brush with egg wash after fermentation is complete.

Preheat the oven to 160 degrees and bake for about 12 to 14 minutes.

Overview