300g of high flour, 40g of whipped cream, 30g of egg white, 30g of milk120-130g of sugar, 2g of salt, 3g of yeast, 0g of butter15g, 80g of red bean paste, and a proper amount of egg liquid is brushed on the surface.

working methods

1. First, mix the materials other than butter and knead the dough until it is smooth, then add butter, and then continue kneading the dough until it expands, so that the thick film can be pulled out.

If there is no whipped cream, 20 grams of milk can be used instead, and butter can be increased to 20 grams.

Don't use too much water for this dough, it will be easier to form if it is a little dry.

2. After the dough is taken out, it does not need to be proofed, and it is directly rolled into a 30 * 20cm rectangle.

3. Two-thirds of them are coated with a layer of red bean paste, which is folded from the side without red bean paste to the middle and then to the other side.

Roll it up a little and give it a 30% discount.

After 20% or 30% discount, there will be more layers. If you find it troublesome, just fold it once.

5. Roll out the dough step by step until it is 1cm thick.

6. Cut off the surrounding edges, then cut into small pieces, cut off four scraps, and simply braid them.

7. Put the dough cubes into a baking pan and ferment at 32 degrees for 20-30 minutes to double the size (mainly because the thickness will increase).

8. Brush a layer of egg liquid on the surface, sprinkle a little coconut, and bake in the oven 170 degrees for 20 minutes.