Honey Bean Twist Bread

Name: Honey Bean Twist Bread
Yield: 4 servings
Cuisine: Baking
Ingredients: 200g Dough left over from making dumplings; 30g Milk powder; 3g Yeast; to taste Corn oil; 1 piece Egg; 300g Honey bean; to taste Sugar

Honey Bean Twist Bread — dough left over from making dumplings, milk powder and yeast, baked until golden and fragrant. Perfect with tea or as a snack.

0 minNewMedium Baking Roast Buttery

Instructions

1
Knead the remaining dough with one egg, milk powder, sugar, and high-sugar yeast into a dough. Then add a little corn oil.
2
Rub it like rubbing clothes.
3
About a minute or so.
4
Divide into four equal parts.
5
Roll into thin slices.
6
Sprinkle honey beans.
7
Roll it up.
8
Just make sure the ends are tidy and no beans fall out.
9
Cut from the middle.
10
Two slices of dough are pressed together and rolled into a twist.
11
Everything is ready, cover it with plastic wrap and let it ferment.
12
Ferment until doubled in size, then brush with egg wash. Preheat the oven to 200°C for 10 minutes. Bake at 175°C for 45 minutes.
13
Ding! Done!
14
The aroma wafts everywhere.
15
Start eating honey bean bread!