1Material other than butter is put into the bread machine in the order of liquid followed by flour to form a smooth dough, then butter is added, and continue to knead until the film can be pulled out for basic fermentation, twice as large.
2After the fermentation, exhaust fully, divide out 160 grams of dough, add 2 grams of red koji powder and knead into a red dough.
3Round the dough and let it relax for 15 minutes.
4The relaxed white dough is rolled into rectangular patches with the same length as the mold.
5Roll the red dough into a circle smaller than the white dough and place it on top of the white dough.
6Roll it up from top to bottom, tighten it up as much as possible, and pinch it tightly at the interface.
7Put the dough into the Sanneng Plum Blossom Toast Style and ferment again in a warm and humid place until it is 9% full. The oven is preheated at 180 degrees, and the middle and lower layers are baked for about 30 minutes. After baking, the mould is released immediately.
8Finished product drawings
9Finished product drawings
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