The liquid parts of the above ingredients are all cooked by the chef in cold storage. If you knead the dough by hand, you can reserve the amount of milk and increase or decrease it according to the actual water absorption of flour.
1. Put all ingredients except butter into the chef's machine, turn to the second gear for 2 minutes and knead into dough, turn to the fifth gear for 5 minutes to form thick film, add softened butter, turn to the third gear for 2 minutes and mix the butter well, then turn to the fifth gear for 5 minutes to form a film.
2. Finishing, rounding, sealing and proofing are all twice as big.
3. Divide the bean paste into 20g balls, with a total of 16. You can sprinkle some flour to prevent sticking (the bean paste filling can be dry or soft according to your favorite taste).
4. After the dough is made, press and exhaust, evenly divide it into 16 parts, knead it evenly, cover it with plastic wrap and relax for 5 minutes. Take a small dough, gently roll it out with a rolling pin, put it in a baking tray (the size of the baking tray is 28×28), and then make it twice as big as 1.5 times.
5. After waking up, brush a thin layer of whole egg liquid on the surface and sprinkle with black sesame seeds.
6. Preheat the oven to 170 degrees for 20 minutes, and then observe the coloring situation. If the color is satisfactory, it can be covered with tin foil to prevent overweight (the oven temperature can be adjusted according to the actual situation).
7. Brush a layer of honey water while it is hot, which looks good and delicious.