I have always liked bean paste bread, and I am keen to make a shape, so I will make another kind of bean paste bread again.
Knead all the ingredients except butter, egg yolk, bean paste, and black sesame into a dough.
Add the butter and continue to knead it into a glove film. Bring it to a warm place to ferment 2 to 2.5 times larger (or put it in the oven for 30 minutes, put a glass of water in the oven)
The fermented dough was vented and divided into 12 equal portions and rounded for use.
Wrap the small dough into the bean paste and use a rolling pin to make an oval shape.
Use a knife to draw vertical stripes on the surface.
Turn over, roll up from the ends to the middle, put in the baking tray, arrange the shape, and ferment it to 2 times in the warm place. (Or put in the oven to start the fermentation function for 30 minutes, don't forget to put a glass of water in the oven)
While the oven is warming up, the fermented bread dough is evenly coated with a layer of egg yolk.
Put in the oven preheated in advance, the middle layer up and down, 155 degrees 18 minutes.
During the baking process, observe the coloring and adjust the temperature and time according to your own oven.