1. Mix high-gluten flour, milk powder, dry yeast powder, water, sugar and salt, knead into a smooth dough, add softened butter, knead the dough into a film that can be pulled out, round the kneaded dough and place it in a container , Covered with plastic wrap for basic fermentation at room temperature
2. When the dough has fermented to 2.5 times its original size, poke a hole with your hand, the hole will not shrink, and the basic fermentation is completed
3. Divide the dough into 6 small doughs, vent and round the dough, let it rest at room temperature for 15 minutes
4. While the dough is relaxing, divide the red bean paste into 6 portions
5. Roll out the small dough into a round shape, turn it over, add the red bean paste filling
6. Tighten the dough seal, squeeze and roll it flat, cut eight knives on the surface to make a pattern
7. Put all the finished dough in the baking tray for final fermentation
8. When the dough has been fermented twice as much as the original, the final fermentation is completed, and some coconut paste is sprinkled in the middle of the small dough to make the flower heart
9. Preheat the oven up and down at 170°C, sweep a layer of water on the surface of the dough, put it in the middle of the oven, and bake up and down for 15 minutes
Tips:1 The liquid volume of the dough should be adjusted appropriately according to the water absorption of the flour
2 The baking time and temperature should be adjusted appropriately according to the performance of the oven
