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1
First make the Polish seeds: 100g flour + 1g yeast + 100g water. Mix evenly until there is no dry flour. Seal and refrigerate for 16 hours. -
2
Take out the Polish seeds and 150g of milk and mix evenly. -
3
Mix Polish milk + 310g flour + 1 egg + 60g sugar + 30g condensed milk. -
4
Start kneading the dough. -
5
After the dough is smooth, add 3g salt + 30g softened butter and continue kneading. -
6
Knead until the glove film comes out, seal and ferment until doubled in size. -
7
Blood glutinous rice, mochi, mashed taro, and cheese slices are all divided into 16 portions. -
8
After the dough is fermented, use gloves to press and release the air. -
9
Cut into 16 small dough balls. -
10
Wrap each piece of dough with bloody glutinous rice, mochi, cheese slices, and taro paste, and seal it downwards after wrapping. -
11
Brush the baking sheet with a layer of oil before placing the buns so that they can be easily removed after baking. -
12
Secondary fermentation for 20 minutes, brush the surface with a mixture of milk and honey, or chickenEgg liquid. -
13
Preheat the oven to 175 degrees. Place the bread on the middle layer and bake for 20-25 minutes. Pay attention to cover with tin foil when the color is almost brown. -
14
is out. -
15
Take a bite of the sweet, soft and stringy bun. -
16
Picture of finished product.