I have tried several recipes recently, all of which are direct methods. Whether it is cheese or whipped cream, it is very soft. Made a little summary, the amount of bread is enough, it is easy to get the glove film. After baking, the bread has a residual temperature and should be sealed and stored. If you want to do something good, you must first sharpen your tools! Preparing a chef machine to help you get out of the glove film is necessary.
Mixing materials other than butter and red bean paste
Add butter and stir until the glove film is released.
Dough and red bean paste are divided into 6 parts
Wrap red bean paste into the dough
All wrapped up
Press one of the flat
Open and use a sharp knife to cut the surface of a layer of skin
Reverse the skin, roll up
With the bottom edge facing down, wrap one of the ends tightly into the other end and pinch it into a circle.
At room temperature of 24 degrees, the oven is not powered, put a plate of hot water, ferment for one and a half hours, about twice as large
Apply egg liquid, preheat the oven for 180 minutes and bake for 20 minutes. Finish the tin foil on the way.
Come out and eat one immediately
It’s the softness of Hokkaido, that’s right.