Hand-shredded bean paste bread without kneading the membrane

1. Heat the milk to 40 degrees, add yeast and let it sit for 10 minutes

2. Mix all the ingredients together except the bean paste, and then knead it into a smooth dough.If the dough is a little sticky, sprinkle some flour and continue kneading.Beat the dough a few times.

3. Roll the dough into a large rectangle and brush the surface with some oil.Spread the bean paste evenly, how much should you put according to your personal taste?

4. Then fold it in half twice and roll it into a rectangle, continue to fold it in half and roll it out again Make a rectangle and repeat this again.

5.Use a knife to cut into three long strips and braid them., pinch the head and tail tightly.

6.Put it into an 8-inch living cake round mold and cover it Cover with plastic wrap and ferment at room temperature until 2.5 times.The summer time is shorter and the winter time is longer.

7. Preheat the oven at 180 degrees for 5 minutes, and put it in at 170 degrees Roast over high and low heat for 30 minutes.In the last 5 minutes, take it out and brush it with egg wash, sprinkle with white sesame seeds and bake for about three minutes.Because personal ovens have different temperaments, you have to watch them during the last ten minutes to prevent them from burning.

8.Very soft hand-shredded bread is ready