Soft Red bean soup crispy bread

1. Put flour, dry yeast, sugar, salt, cheese powder, and 15g of corn flour into a basin.

2. Beat the eggs. Add water and 10g of egg mixture, stir evenly with a blender at low speed first, then at high speed for 2 minutes.

3. Take 15g of butter and stir it into the dough at high speed until the film can be pulled out.

4. Cover the dough with plastic wrap and let it ferment in a warm place for 1 hour.

The dough visibly swelled after 5.1 hours.

On a floured cutting board, divide it into 4 portions and roll them round. Cover with plastic wrap loosely and let it relax for 10 minutes. At this point, there will be small bubbles on the dough, indicating that the dough is made beautifully.

7. Press the dough into a round shape by hand, take a small spoon of Red bean soup and place it in the center. Wrap it like a bun. Carefully tug around with your hands, the filling is inside and sealed; Pull around carefully again and fold one more inside. In this way, the surface of the bread becomes thinner, while the bottom of the bread becomes thicker. The baked bread, Red bean soup, is almost evenly distributed on the surface layer, and will not be filled in the middle like a big bite of steamed bun, which will be greasy.

The final closure must be important. Place the lid facing down on a baking tray lined with baking paper. Sprinkle some flour, loosen and put on plastic wrap, place in a warm place for secondary fermentation, 30 minutes.

During this period, roughly mix the remaining butter and powdered sugar with a spoon, and then use an electric mixer to beat them.

10. Sift in the remaining corn flour, stir well, and form a creamy yellow strip that will be squeezed onto the surface of the bread for a while. Put this pastry part into a small bag decorated with flowers, and cut a small hole in the corner of the bag.

After the bread is fermented, first brush the surface with egg mixture. Use a piping bag to squeeze out the pastry portion from the small hole and evenly spread it in a forked shape on the surface of the bread.

12. Place it in the preheated oven at 160 degrees Celsius for 15-20 minutes.