Put all the materials except butter into the bread machine, go to the expansion stage, add butter, and go to the full stage. It takes about 45 minutes to get out of the glove film. Because the power of each bread machine is different, this time depends on the bread machine itself. The situation is decided.
Cover with plastic wrap and ferment in a warm place, ferment to twice as large. Because the landlord uses a crisper and has a lid, so there is no need to cover the plastic wrap.
Use the index finger to stick a little flour into the dough. The hole does not retract, indicating that the dough is fermented successfully, and the hole is retracted, indicating that the fermentation is not in place and the surface of the dough collapses, indicating that it has been sent.
Drain the dough, evenly cut into 25 equal parts, squash, cover with plastic wrap and relax for 20 minutes.
During the relaxation of the dough, the bean paste is evenly divided into 25 equal parts. Because the landlord uses the commercially available bean paste, it is a little thin and a little sticky, so you can use a pan to fry some dry powder and sprinkle it. (Forgive this dark ugly monster, it is indeed red bean paste)
After the relaxation is completed, take a small dough, squeeze the exhaust, wrap it in the bean paste, close the mouth, and tidy into the baking tray (this is the three-energy 28*28 gold plate)
The temperature was 38 degrees and the humidity was 80% for secondary fermentation. The fermentation was twice as large and took about 35 minutes. The oven 180 is preheated, then the upper and lower tubes are 180 degrees, and the middle layer of the oven is 20 minutes. The color is satisfied and the tin foil is stamped in time.
The honey and water are blended in a 2:1 manner. After the bread is baked, a layer of honey water is evenly applied, and then the coconut is sprinkled.