Ingredients: 400g high-gluten flour, 25g each red bean paste, 100g egg liquid, 200g low-gluten flour.

Accessories: 6 grams of salt, 60 grams of sugar, 260 grams of water, 5 grams of yeast, and 30 grams of butter.

How to make bean paste bread:

1. Put everything except butter into the chef's barrel.

2. Add water slowly.

3. After kneading for 10 minutes, add softened butter and continue kneading for 8 minutes until the glove film is pulled off.

4. Place in a basin and cover with plastic wrap.

5. Set the furnace to 26 degrees for about half an hour.

6. Hair until doubled in size.

7. Take it out, deflate it, and divide it into 50 grams each.

8. Take the dough, press it flat, and wrap 25 grams of bean filling.

9. Roll out.

10. Draw a horizontal knife.

11. Roll up.

12. Roll out the end.

13. Wrap it up.

14. Second batch: put two cups of hot water, set the temperature to 38 degrees, about 20 minutes, take out the egg wash and bake: after preheating, 150 degrees, 20 minutes.

15. Finished product.