The practice of traditional hops bread

500 grams of high-gluten flour, 35 grams of fine sugar, 0/0 grams of salt, 0/0 grams of yeast powder, 35 grams of butter, 50 grams of eggs, 240 ml of water, a proper amount of honey red beans, and 0/0 grams of dried hops.

Steps/methods

Pour 100 ml boiling water into hops, brew, air dry to a slight temperature, filter out hops, and keep water for later use;

Add 1 hops water and the rest water to 240 ml, add all the raw materials except butter, mix and stir to make a slightly smooth dough, then add butter and continue stirring until the dough can pull out a transparent film;

Fermenting at room temperature to twice the size;

Take out the dough, divide it into six equal parts, knead it round, and relax in the middle 15 minutes;

Take a portion of dough, roll it into an oval shape, turn it over, spread it with honey red beans, roll it up and put it in toast box in turn;

Finally, ferment until it is nine minutes full, preheat in oven 180℃ for 35 minutes, immediately take out the mold, air it to a slight temperature, slice it and seal it in a fresh-keeping box.