Polish species: high flour 60g, water 60g, yeast1g.

The main dough: high flour 240g, egg white 35g, water about 100g, sugar 20g, salt 1g, yeast 2g and butter 20g.

Others: 160g red bean paste with proper amount of egg liquid on the surface.

Second, practice.

Mix and stir the polishing materials until there is no dry powder, and ferment until surface bubbles and internal wire drawing appear.

Mix the main dough except butter, add Polish seeds, knead until smooth, add butter, and then knead until the glove film.

The dough is fermented into two sizes, which are divided into 8 rounds after exhausting, each round is about 67 grams.

Roll out a piece of dough, wrap it in bean paste, roll out the dough, and roll it up from top to bottom to complete 8 pieces in turn.

Starting from the first one, roll out the dough, cut it into three pieces, braid it, fold the head and tail and put it into the mold.

After secondary fermentation, brush the surface with egg liquid and bake at 170℃ for 20 minutes.