first, the main ingredient

3g of high flour

2g of fine sugar

12g of milk powder

1 tsp of salt

3g of eggs

16g of water

4.5g of yeast powder

second, the auxiliary ingredient

a proper amount of red bean paste.

2. Add butter and continue to stir for 2 minutes, until the dough can be pulled out in a slightly transparent film shape.

3. ferment at room temperature to 2.5 times the size, press and exhaust, and weigh the total weight.

4. Divide into 1 equal parts, respectively round, cover with plastic wrap and relax for 15 minutes.

5. The loosened dough is pressed into a small round cake, turned over and covered with a proper amount of red bean paste.

6. Take five pieces of dough and roll them into an oval shape with a small rolling pin, and then cut them vertically with a knife, without cutting off the head and tail.

7. Cut the dough, pinch the two ends, twist them in the opposite direction, and then pinch the two ends.

8. Roll the remaining five pieces of dough into an oval shape with a rolling pin, and cut them horizontally with a small knife without cutting off the two sides.

9. Turn the dough upside down, roll it along the long side, and then round the rolled dough. Pinch both ends tightly.

1. Put two kinds of green bean paste rolls into the oven, and add a small pot of hot water below for secondary fermentation.

11. Brush the surface of the dough that has been fermented to twice the size with a layer of whole egg liquid and sprinkle with sesame seeds. I sprinkle with black sesame seeds and white sesame seeds, and send them to an oven preheated at 17 degrees and bake for about 15 minutes.

12. This is another style sprinkled with white sesame seeds.

13. Finished product drawing.