Add all the bread dough ingredients and knead until gluten is formed. When gluten is formed and smooth dough is completed, shape it round and place it in a bowl, cover it with vinyl or wet cotton cloth, and ferment until it until it swells 2.5 to 3 times

While the dough is fermenting, I'm preparing the sediment, and I'm going to make one as big as a bread and two half the size, so I've roughly divided the sediment into 1, 0.5, and 0.5. You can divide the sediment according to the size and number of bread you want. This is lentil bean paste. I bought canned red beans from the market and there was a leftover braised red beans from the shaved ice and ice bar, so I boiled the lentils down and boiled them down together because they were too sweet. Then, the sweetness decreases and the taste of lentils is added, so it's good.

The weather is so hot that even though it's left at room temperature, it's a dough that quickly swells up while dividing the sediment. I think the dough went well today. The dough is as thick as a white full moon.

As I said before, after dividing the dough into two, one is rounded, the other is divided into two, and the other is rounded, and the medium fermentation is done for 10 minutes

After the intermediate fermentation, push the dough long, put the sediment on it, wrap it with the sediment, and pinch it thoroughly

Panning the pinch so that it goes down, press it flat all over, and then press it down a little more so that the middle part is slightly dented. At this time, you push it with a rolling pin and press it down with a rolling pin in the middle, but I like to use my palm and shape it as a whole, so if you put it in the red beans, the dough becomes quite heavy, so it's easy to shape up, so it's better to put the paste on the pan.

After applying milk egg water on the top

Put a lot of it on top with a sobor, and press it lightly with your palm so that it sticks to the dough well. If you make cuts or scissors around the edge before or after putting up the soboro, the red beans look fat, and when you make the red beans, the red beans in the visible part tend to dry slightly when you make the red beans. I didn't like it, so I just uploaded it with soboro without any cuts or scissors.

I panned two small pieces of dough with sediment,

Put milk egg water on top and put it on sobo.

Second fermentation until doubled

After the second fermentation, the small ones that are swollen are slightly cut

Bake at 190 degrees for 20 minutes. When cooking just one pan, 15 minutes is enough, but it took about 20 minutes for me to put two in and change seats in the middle.

It smells so good and it's done with soboro. As expected, the cut that was given timidly was naturally timidly opened. But it looks delicious. It's cooked well. It's a soboro made from canola oil instead of butter, so it's a little different visually from the soboro usually attached to commercial bread, but the taste is no less crispy and savory. More than anything, I'm proud that I made it myself and it'satisfied