Ingredients other than butter and bean paste are placed in the main pot, 30 seconds, speed 1-3 mixed ingredients, then knead for 6 minutes, add butter, and then knead the pattern for 4 minutes.
The good situation is like this, (if the hottest summer, the water must be ice water) take out the round.
Enlarge the plastic wrap of the bowl cover, ferment it to 2 times in the warm place, and the finger with the flour poke hole does not rebound.
The average is divided into 8-9 doughs, which can be weighed and weighed evenly, and the roundness is relaxed for 15 minutes.
Each dough is covered with red bean paste (like the method of dumplings), wrapped and rolled into a beef tongue with a rolling pin, and then a layer of flour is cut into strips with a knife.
Roll it up again, the interface is wound in a circle, connected end to end, and the two interfaces are pinched. Brush the egg liquid on the surface.
The oven is preheated at 170 degrees and baked for about 15 minutes. Look at the individual oven for different adjustment time temperatures.