200g of high-gluten flour, 95g of pure milk, 20g of whole egg liquid, 2g of salt, 28g of fine sugar, 4g of yeast, 20g of unsalted butter, red bean paste 180g, and proper amount of egg liquid (surface brush).

working methods

1. Put pure milk, whole egg liquid, salt and fine sugar into the bread bucket.

2. Sieve in the high flour, dig a small hole in the flour and bury the yeast.

3. Start the bread machine and the kneading program. After kneading for 20 minutes, add softened butter and continue kneading until it is finished.

4. Cover with plastic wrap and ferment at room temperature until it is 1.5 to 2 times larger. When the fingers are stained with flour, the dough in the jack does not retract and the fermentation is finished.

5. Take out the dough, squeeze it out, divide it into 6 portions according to 60g/ portion, knead it round, and cover it with plastic wrap for room temperature proofing 15min.

6. Weigh the fried bean paste in advance according to 30g/ serving.

7. Take a dough, flatten it, put the bean paste stuffing, wrap it, pinch it, and close it.

8. Gently roll the dough into an oval shape.

9. Shaping 1 (caterpillar): use a sharp knife to cut evenly across the dough, only cutting the upper layer to expose the bean paste. Don't cut the lower layer, turn the sliced dough over gently and roll it up gently from the side until it grows into a tube with the incision just upward. Knead until the tightness is moderate, not too tight, easy to break, and not too loose, which is easy to spread during fermentation. After rolling, put them in the baking tray in turn, leaving a distance in the middle.

10. Shaping II (round): cut the dough vertically and evenly with a sharp knife. Cut only the top layer to expose the bean paste. Don't cut the lower layer. Twist the cut dough slightly according to the figure of eight, and tighten the joints at both ends. After the connection, the incision is outward and put into the baking tray in turn, with a distance between them.

1 1, normal temperature fermentation 15 minutes, about 1.5 times. Be careful not to ferment too much, it will break the cut strips.

12. Brush the egg liquid on the bread surface, put it in a preheated oven, and bake for 20 minutes at 180℃. When the coloring is slightly satisfactory, properly adjust the oven temperature to shorten the baking time and prevent baking.