1. Prepare materials.
2. Put high-gluten flour, white sugar, salt, dry yeast powder, and milk into the bread machine.
3. After rolling the dough into a ball, add butter. The kneaded dough fermented to about 2 times.
4. The fermented dough is vented, rounded, and relaxed for 15 minutes.
5. Roll out the dough into a rectangle and put the bean paste in the center.
6. Fold in half. Fold the dough in threes at a time. Roll out the dough to a thickness of 2 cm.
7. Fold it in half again. Relax for 15 minutes.
8. Divide the dough into 8 pieces.
9. Take a long strip, pinch the two ends with both hands, and twist them in opposite directions.
10. Twisted into a twist
11. Put it in Chefmade's golden square 8 consecutive cups for the final fermentation.
12. Finally, the fermentation is over, the surface is brushed with egg liquid, the oven is preheated to 180°C, and the oven is heated up and down, and bake for about 30 minutes.
