The 80-year traditional bread practice in Northeast China and the 70' s old bread practice.

1. Material: 400g of high-gluten flour, 200g of mung bean stuffing, 30g of sugar, egg 1 piece, refined salt 1 gram, 30g of butter, 4g of yeast and 200g of water.

2. Add sugar, salt, eggs, water and yeast to the high-gluten flour, and knead the flour in the bread machine.

3. After kneading, add butter and knead the dough again, and place it twice as big.

4. Divide the dough into 80g balls, roll it into dough, wrap it with mung bean stuffing, rub it into strips, and draw a pattern with a knife.

5. Brush a layer of egg liquid on the dough surface and bake in the oven 175 degrees for 25 minutes.

6. Bread: Bread is a food made of rye, wheat and other grain crops as basic raw materials, which are first ground into powder, then mixed with water, salt and yeast to make dough blanks, and then heated by baking, roasting, steaming and frying.

Usually, when we talk about bread, most of us think of European and American bread or Japanese bread with sweet bread stuffing.

In fact, there are many special kinds of bread in the world.

9. In addition to rye flour and wheat flour, buckwheat flour, brown rice flour and corn flour are widely used to make bread in the world.

10. Some breads are fermented by yeast and become more fluffy and soft during baking.

1 1. There are many breads that are just the opposite and don't need fermentation.

12. Although the raw materials and manufacturing techniques are different, they are all called bread.

13. Bread, also known as artificial fruit, has many varieties and tastes.

14. Bread is a high-calorie carbohydrate food, and it is easy to be obese if you eat too much.

15. It is soft and delicious when the temperature is high, but it will harden when the temperature is low, and the flavor and taste will be much worse.