1
![](doupload/caipu/12/11/13/20121113070655728.JPG)
除黄油外,所有原料依次放入面包机,选揉面15分钟,加入黄油再次揉面20分钟
2
![](doupload/caipu/12/11/13/20121113070655237.JPG)
取出面团在面板上摔几分钟,即可拉出薄膜至扩展阶段,发酵至2到2.5倍大
3
![](doupload/caipu/12/11/13/20121113070655224.jpg)
把发酵好的面团排出空气,分成5份,揉成小圆面团,进行15分钟中间发酵
4
![](doupload/caipu/12/11/13/20121113070655691.jpg)
取一个中间发酵好的面团,按扁
5
![](doupload/caipu/12/11/13/20121113070655207.jpg)
包入25克豆沙馅
6
![](doupload/caipu/12/11/13/20121113070655842.jpg)
包好红豆沙的面团,收紧口
7
![](doupload/caipu/12/11/13/20121113070655173.jpg)
收口朝下,用擀面杖擀成长椭圆形
8
![](doupload/caipu/12/11/13/20121113070655289.jpg)
如图所示,用刀在中间竖切4刀,头尾不要切断
9
![](doupload/caipu/12/11/13/20121113070655398.jpg)
捏住两头,像扭麻花一样扭几圈,打一个单结
10
![](doupload/caipu/12/11/13/20121113070655869.jpg)
打好结的面包放入垫了油纸的烤盘,放入温度38度,湿度80%(烤盘放入烤箱,底层放一盘开水),进行最后发酵,直到面包变成原来的2倍大。
11
![](doupload/caipu/12/11/13/20121113070655183.jpg)
在发酵好的面团上刷一层全蛋液,放入预热好180度的烤箱,中层,上下火,15分钟左右,至面包表面变为金黄色即可出炉
12
![](doupload/caipu/12/11/13/20121113070655143.jpg)
新鲜出炉的面包