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Recipe: Bean paste bagel

In asbestos, this bread I ate high school from junior high school, no matter what I do or love my hometown.

First, beat the egg into egg liquid. Use only half, leave half and finally brush the surface of the bread. The first step is to remove the butter and red bean paste, knead all the ingredients into dough and put them in a warm place to wait for the fermentation to double.
Take out the dough and vent it, divide it into 6 rounds, and wake up for 15 minutes.
Red bean paste 25g one round dough into the dough
Gently press the dough with your hand, use an oval shape formed by a rolling pin, and then cut it with a sharp knife (do not cut it, just cut the surface layer)
You can be a little thinner, but don’t pull out the bean paste.
Then flip it over and roll it up
After the roll is finished, the two heads are closed in the middle, and one of the small rolls is wrapped in the other side (somewhat like a gourd) and placed in the oven for secondary fermentation.
After the second round, preheat the oven 180 degrees. At this time, brush the other half of the egg liquid on the surface of the bread, put it into the preheated oven, and bake it up and down for 180 minutes for 15 minutes!
Bean paste stuffing: This time, our home is not as fine as a mixer before. We cook it very soft and use a spoon directly. This can eat bean skin. I prefer it!