Put the bread machine (except butter) in the order of the dough material, stir it (12 minutes), and knead it into a smooth dough. (Take a 3 minute look at the dry and wet conditions of the dough to decide whether to add the remaining water.)
Cut the butter into small pieces, add the bread machine, stir two times (13 minutes), wait 2-3 minutes for the butter to blend with the dough and then cut the scissors. The last two or three minutes will smash the machine.
The dough is covered with plastic wrap and placed in the oven for fermentation (this, winter, 1 hour, put water), so that the dough is fermented to 2 times larger (pressed without deformation).
Weigh the potato material (except butter) and mix well. Let the pan steam for 15-20 minutes (the surface is condensed without liquid). Take it out and let it cool. Add the butter and mix it with the fist. (You can steal it, I am not enough to change it to the original side 1.5 times)
Spread the flour on the countertop, take the air from the fermented dough, divide it into three portions, and simmer it into a rectangular shape and cover it with a plastic wrap for a while. Then spread the dough and add the potato, red bean paste, and nut fruit. Roll up from the bottom and pinch the sides and bottom to prevent leakage during fermentation.
(There is a change - from the inside out), egg yolk - bean paste - mochi - fluffy pine - dough. (too delicious.)
Spread the powder and cut the surface. Put it in the oven 2 (without water) and send it about 2 times larger. (Today, winter, about 50 minutes) is sent to the oven 200 degrees, about 30 minutes. (In the middle of the observation, coloring and tin foil)
Eat hot. (In time, take out the baking pan to dissipate heat, otherwise there will be too much water vapor, and put the fresh-keeping device after cooling.)
Today, I used two small eggs of about 44, and I put 10 grams of water (called 120), and the dough was still a little wet. Try the milk to change the yogurt next time. Is this lower in heat?