milk

100g

strong flour

240 grams

cake flour

30 grams

Whole wheat flour

30 grams

egg pulp

35 grams

ingredients

whipping cream

80 grams

berry sugar

45 grams

salt

3 grams

milk powder

15

dried yeast

5 grams

Bean paste stuffing

of appropriate amount

step

1. Knead all the materials except the bean paste stuffing together until a large piece of film is pulled out and fermented in a warm place to two and a half times the size. Take out the developed dough and divide it into about 10 small dough evenly, cover it with plastic wrap and relax for 15 minutes, and take a small dough and flatten it.

2. Pack a proper amount of bean paste.

3. After wrapping, pinch and roll.

4. Gently press the flat roll to grow into a circle.

5. Cut a uniform incision with a knife.

6. Roll up from one end until it is long and cylindrical, with the bottom edge facing down. Fold the two ends in the middle, and tightly insert one end into the other end and pinch it tightly.

7. Ferment to twice the size in a warm place.

8. Brush the surface with egg liquid and preheat it in the oven 180 degree baking 15 minutes.

Tips

After the baked bread is cold, it should be sealed in a bag immediately to make the bread softer.