200 grams of high-gluten flour

Tang Zhong 60 grams

Red bean paste phase grams of food

60 grams of water

20g milk powder

30 grams of whole eggs

35 grams of sugar, 30 grams of food

Salt 1/2 teaspoons

Yeast 1TSP

Salad oil 15g

Recipe practice:

1. First separate the yeast with warm water for a few minutes, then pour all the materials in the dough except salad oil into the bread machine, start the "dough making" program of the bread machine to complete the kneading program (about 20 minutes), pause, add salad oil, and then start the "dough making" program of the bread machine to complete the kneading program (about 20 minutes) and take it out. (For the practice in Tang Zhong, see "rye walnut toast")

2. Wrap it in plastic wrap and put it in the oven for 35 degrees fermentation (remember to put a bowl of water next to it when fermenting in the oven).

3. About one and a half hours, after fermentation, take it out.

4. Vent the fermented dough, divide it into eight equal portions, cover it with plastic wrap, and ferment for 20 minutes in the middle.

5. Take a small piece of dough and roll it into long strips, about two centimeters wide.

6. Coat one side of the long strip with red bean paste.

7. Then roll one end in and roll the bean paste in. This is what it looks like.

8. Roll it and put it in a baking tray, ferment at 35℃ 1.5 hours, brush the egg liquid, and put it in the oven 180℃ 13 minutes.