Lye bread|Christmas lye sticks

Cooking Instructions

1. Pour all ingredients into the kitchen machine in the order of liquid first and then powder

   

2. Beat into a ball

   

3. Beat the dough into 8 gluten pieces

   

4. The surface temperature is controlled within 26 degrees

   

5. The beaten dough is divided into 6 equal parts, kneaded round and relaxed

   

6. Roll out into a rectangle

   

7. Spread honey red beans on one end

   

8. It can also be chestnut filling, or no filling at all

   

9. Roll it up from top to bottom and pinch it tightly at the joint

   

10. Then rub it from the middle to the two ends, and the length is about 20cm

    

11. Rub it into a "J" shape

    

12. Place in a baking tray and freeze in the refrigerator for 40 minutes

    

13. After freezing, the bread stick is soaked in alkaline water for 30 seconds, and the excess alkaline water is drained out

    

14. Place in a baking dish lined with a tarpaulin and cut the edge with a razor

    

15. Bake in the oven at 230 degrees on the top tube and 180 degrees on the bottom tube for 15 minutes

    

16. The knife edge is cut deeper, otherwise it will stick together
    when baking (otherwise it will be like I cut it as if I didn't cut it, which is embarrassing)

    

17. Bake and let on a grill to cool

    

18. Red bean paste

    

19. Chestnut puree filling

    

20. The salty and salty lye bread is really my dish