Ingredients? 150g high flour, 50g yeast, 3g salt, 2.5g white sugar, 25g butter, 20g milk, 100g whole egg (large) 1 (half added to the dough, half used to brush the surface of the bread)

) How to make bean paste, 120 grams of white sesame seeds and a little red bean paste bread? Prepare the ingredients, first put milk, egg liquid, sugar, salt into the bread machine, then add high flour and low flour, make a well in the middle of the flour and add yeast.

Select the kneading program of the bread machine for 10 minutes and add butter.

After adding the butter, continue to select the dough mixing program, which will take about 40 minutes. The time varies between different bread machines. Just reach the expansion stage.

After the dough is kneaded, ferment it for the first time in the bread machine at room temperature of 28 degrees Celsius for about 1 hour. Ferment until it doubles in size. If the dough only rebounds slightly when you insert your finger into it, it means the fermentation is complete. If the hole is closed, it means the fermentation is not in place.

Drain the air from the fermented dough, divide it into 5 parts, knead it into small dough, let it rest, and ferment for 15 minutes. Flatten the loosened dough, wrap each piece with about 25 grams of bean paste, pinch and seal the seam downwards.

Use a rolling pin to form a long tongue-shaped strip.

After the rod is ready, start shaping it. Use a knife to make 4 cuts in the middle. Do not cut off the beginning and end. Make a thorough cut in the middle. Then pinch the two ends, twist the noodles, and then form a circle to finish shaping.

Line a baking sheet with paper and place the dough on it.

The temperature is 38 degrees Celsius and the humidity is 80% for the final fermentation. I put it in the oven and put a bowl of boiling water under the baking sheet.

Ferment until doubled in size, about 40 minutes.

Brush the surface of the fermented dough with a layer of egg wash, sprinkle some white sesame seeds, and place it in a preheated 180-degree oven.

Bake the upper and lower layers at 180 degrees for 15 minutes. When the bread is properly colored, cover it with tin foil to avoid over-coloring.