Formula:

Dough: 250g of high-gluten flour, 3g of dry yeast, 40g of sugar, 50g of salt 1g, 50g of whole egg liquid, 25g of iced milk 125g, and 25g of unsalted butter.

Red bean stuffing: 200 grams of red beans, 40 grams of butter and 65 grams of sugar.

Exercise:

1. Red bean stuffing: soak the red beans in water for one night in advance, pour the soaked red beans into an electric rice cooker, add the water that has soaked the red beans, press the cooking button to cook them, mash them in a cooking cup, pour them into a non-stick pan, add sugar and butter, and keep stirring until they become dough. Take out the lid and let it cool.

2. Put all ingredients except butter into the chef's machine, stir them into a ball at low grade, beat them at medium and high grade until they don't stick to the cylinder wall, add butter, mix butter at low grade, and coat them at medium and high grade.

3. Finishing, sealing and proofing are twice as big. After proofing, squeeze and exhaust, evenly divide into 9 parts, knead into a circle, and put the red bean stuffing (35g/ red bean stuffing/piece) in flat packaging.

4. Put it in a baking tray covered with oiled paper, 1.5 times as big. Brush the surface with a little water and sprinkle with black sesame seeds. Cover the whole with oil paper, press a baking tray of suitable size on it, and gently press it down.

5. Preheat the oven in advance, and fire at 170 degrees for 20 minutes (the oven temperature can be adjusted according to the actual situation).