1. After the cook machine, the dough is mixed with oil, and the dough is kneaded until the film can be pulled out.
2. The first fermentation is 3 times the original size.
3. Take out the dough, ventilate, and divide it into 6 equal rounds, each about 82 grams. Let stand for 10 minutes.
4. Prepare the bean paste while the dough rests. Divide the red bean paste into 25 grams each and roll into balls.
5. Take a small dough and flatten it and put it in red bean paste.
6. Squeeze it tightly and let it stand for 10 minutes.
7. Close your mouth down and roll it out. Slash the surface.
8. Roll up along the long side.
9. Make a circle and pinch the junction tightly.
10. Put it in a non-stick baking tray, put a bowl of hot water in the oven, turn on the fermentation function for secondary fermentation. Brush a thin layer of melted butter after the second hair.
11. The second floor of the oven, hot air, 185 degrees for about 20 minutes.
