All the ingredients, except butter, bean paste and egg liquid, were placed in the bread machine and added to the butter 15 minutes later, waiting for the first fermentation.
After the first fermentation, vent the dough with a rolling pin and divide it into 12 doughs.
The round dough is relaxed, and the bean paste is prepared during the period, each 20g, round, 12 pieces.
Wrap the bean paste with the dough, round it, and finish twelve
Squeeze and pry the dough, the size is slightly larger than our palms, the thick side is cut, the cuts should not be cut, and the sides should not be cut, so that we can roll up.
Roll well, cut the mouth upwards, and pinch the trailing edge against the bottom.
After all the plasticization is completed, put it in the oven, and put a bowl of hot water to raise the temperature and carry out two hair.
After the second fermentation, the surface is brushed with egg liquid and preheated to the oven at 180 degrees.
Middle layer, 180 degrees, 15-20 minutes
When the surface is colored, cover the tin foil and time to the oven.