Composition:

250g of high-gluten flour, egg 1 piece, sugar10g, milk14g, milk powder10g, salt1.5g, high-sugar tolerant yeast 2.5g and butter 20g.

Production steps:

1. Pour all the ingredients except butter into the chef's machine and stir for about 6 minutes to get a rough glove film (or knead in a bread machine for 20 minutes. Without these two tools, you can only use the unicorn arm).

2. Add the butter to the chef's machine and knead for about 6 minutes to get the standard glove film (the bread machine needs to knead for another 20 minutes).

3. Take out the dough, cover it with plastic wrap and put it in a warm place to ferment until it is twice as big.

4. The fermented dough is vented and then divided into 30g small dough.

5. Divide the homemade stuffing into 20g and knead it into balls. Roll the dough into a round cake, thick in the middle and thin around. Add the stuffing and close your mouth.

6. Close the mouth down, arrange the dough, put it in a warm place and wake it up to 1.5 times, brush the egg liquid and sprinkle with sesame seeds.

7. Preheat the oven in advance, bake the middle and lower layers 160℃ 15 minutes, and observe at any time. If the coloring is almost done, but not yet, cover it with tin foil.

Tips:

After kneading, the dough can be slightly wet to make the breakfast bag softer.

Self-made bean paste stuffing: red beans 100g, sugar 5g, supplementary food oil 10g.

Cooked red beans, add a proper amount of water into the food supplement machine and stir well. Pour the complementary food oil in three times, stir evenly each time, put it in a pot and stir with low fire until the bean paste thickens, then add sugar, and finally the bean paste becomes spherical, take it out and let it cool for later use.