First of all, different flours have different water absorption, so you have to adjust the ratio according to the degree of water absorption of your own flour, and secondly, the kneading is not in place, and you have to knead it well to make it non-sticky. The following practice:

Preparation materials: dough materials: milk ± 100ml, whole egg 35g, 80g of light cream, 45g of granulated sugar, salt 3g, 15g of powdered milk, 30g of low-flour, 240g of high-flour, 30g of whole-wheat flour, 5g of dry yeast, filling: red bean paste appropriate amount

Production steps:

1, will be all the dough materials according to the first liquid Then add the powder into the mixing barrel of the chef machine.

2, chef machine, turn on the 1 gear kneading into a ball and then turn 3 gear kneading.

3. Knead the dough until it reaches the extended stage.

4. Stop when you can pull out a large film.

5: Remove the dough from the oven and let it rise in a warm place until it doubles in size.

6: Remove the dough from the oven and divide into about 10 small balls, cover with plastic wrap and let rise for 15 minutes.

7: Take one small dough and press it to flatten, then pack it into the bean paste filling.

8: Pinch the dough tightly and roll it out, then flatten it gently and roll it into a long circle.

9: Use a knife to cut out even cuts, start rolling from one end, and keep rolling into a long tube.

10: With the bottom edge facing down, bring the two ends together in the center, roll one end tightly and insert the other end firmly.

11: Place the rolls in a preheated oven at 180 degrees Celsius and bake for about 15 minutes.

12, finished picture.